Easter Tart with Ricotta and Spinach (Printable)
Buttery pastry shell with ricotta spinach filling and baked eggs
# What You’ll Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cut into cubes
03 - 1/2 tsp salt
04 - 1 large egg
05 - 2-3 tbsp cold water
→ Filling
06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 tsp freshly grated nutmeg
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Whole Eggs for Center
14 - 4 medium eggs
# How To Make It:
01 - Combine flour and salt in a large bowl. Add cold butter and rub into flour until mixture resembles breadcrumbs. Mix in egg and enough water to bring dough together. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan with butter or cooking spray.
03 - Roll out chilled dough on a floured surface to fit the pan. Carefully transfer dough to tart pan, pressing into edges. Trim any excess dough from the rim.
04 - Whisk together ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and pepper in a large bowl until thoroughly combined and smooth.
05 - Spread half the ricotta mixture evenly into the pastry shell. Create 4 evenly spaced indentations using the back of a spoon. Carefully crack one egg into each well.
06 - Gently spoon remaining ricotta mixture around and over the cracked eggs, taking care not to break the yolks. Ensure eggs are mostly covered but yolks remain intact.
07 - Bake for 40-45 minutes until filling is completely set and surface is lightly golden brown. The center should not jiggle when gently shaken.
08 - Let tart cool in pan for at least 15 minutes to allow filling to set. Slice into wedges and serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between the tender golden crust and the creamy ricotta filling is absolutely worth every minute of prep time
- Those whole baked eggs in the center make it look impressive but honestly the technique is simpler than it appears
- It serves eight people happily but somehow disappears even faster when friends gather around the table
02 -
- Squeezing every last drop of water from your cooked spinach is non negotiable unless you want a soggy bottom crust
- The whole eggs in the center should have slightly runny yolks when you pull the tart from the oven because they keep cooking
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Egg whites and yolks firm up at different temperatures, so checking the tart early is better than overbaking