Ricotta and Spinach Savoury Tart
Why this recipe works
- Creamy, sliceable filling: Ricotta, egg and milk set into a soft savoury custard that holds its shape without becoming heavy.
- Better pastry structure: Baking the pastry case before adding the filling helps keep the base dry and crisp.
- Simple but well-rounded flavour: Parmesan adds savoury depth, while nutmeg and black pepper give the spinach and ricotta filling gentle warmth.
- Easy to serve: The tart is just as useful warm as it is at room temperature, making it suitable for lunch, picnics or shared meals.
Get the most out of this recipe
Texture tips
- Remove spinach moisture: Press the wilted spinach firmly in a sieve before chopping; excess liquid can soften the pastry and loosen the filling.
- Dry the pastry base: Bake the pastry until the base looks dry and is only just starting to colour before adding the ricotta filling.
- Let it rest before slicing: Allowing the tart to stand briefly after baking gives the filling time to settle into clean, neat slices.
Timing notes
- Rest before serving: A short rest after baking is important; slicing too soon can make the ricotta filling slump.
- Serve warm or room temperature: The tart does not need to be served straight from the oven, which makes it useful for relaxed lunches or entertaining.
Make-ahead tips
- Bake ahead: Bake the tart earlier in the day and serve it at room temperature, or chill it once completely cool.
- Reheat on a tray: Reheat slices on a baking tray at 180°C (355°F) until piping hot, which helps revive the pastry better than microwaving.
- Freeze in slices: Cool completely, wrap individual slices well and defrost overnight in the fridge before reheating.
Ingredient notes
- Choose good pastry: All-butter shortcrust gives the tart a richer flavour and a more delicate, crisp texture.
- Use fresh spinach: Fresh spinach wilts quickly and folds easily through the ricotta mixture once well drained.
- Richer filling option: Replacing the milk with extra ricotta makes the filling denser and richer, so the tart may feel less custardy.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Roll out the shortcrust pastry and line a 23 cm tart tin, pressing it neatly into the corners. Chill in the fridge for 10 minutes while you prepare the filling.
- Tip the spinach into a frying pan over medium heat with a splash of water and cook for 2 to 3 minutes until just wilted. Transfer to a sieve and press firmly to remove as much liquid as possible. Roughly chop the spinach.
- Prick the pastry base all over with a fork. Bake for 12 to 15 minutes until the base looks dry and is just starting to colour. Remove from the oven and reduce the temperature to 180°C (355°F).
- In a mixing bowl, whisk the eggs with the whole milk, ricotta, Parmesan, ground nutmeg, fine sea salt and black pepper until smooth. Fold in the spinach. Pour the filling into the warm pastry case.
- Bake for 30 to 35 minutes until the filling is set with a gentle wobble in the centre and the top is lightly golden. Leave to cool for 10 minutes before slicing so it sets into neat pieces. Serve warm or at room temperature.
Recipe notes
Tips
- Squeeze the spinach very well; excess moisture is the main reason the filling turns watery and the pastry softens.
- If the pastry edges brown too quickly, loosely cover the tart with foil for the last 10 minutes of baking.
- For anyone who should avoid raw or undercooked eggs, bake until the centre is fully set and the tart is piping hot throughout.
Substitutions
- Replace Parmesan with Grana Padano for a slightly milder, sweeter finish.
- Replace whole milk with an equal amount of ricotta for a richer, denser filling.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat slices on a baking tray at 180°C (355°F) for 10 to 12 minutes until piping hot, or eat at room temperature. Freeze wrapped slices for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Yield: savoury tart (23 cm)
- Total time: 1h 25min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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