Easter Tart with Ricotta Spinach (Printable)
Tender pastry crust filled with creamy ricotta, fresh spinach, and whole eggs for a beautiful Italian spring presentation.
# Ingredient List:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
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:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and 2-3 tablespoons cold water, mixing just until dough holds together. Form into a disk, wrap in plastic, 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 chilled dough on a floured surface to 1/8-inch thickness. Carefully transfer to prepared tart pan, pressing dough into sides and trimming excess from edges.
04 - Whisk together ricotta, chopped spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper until smooth and well combined.
05 - Spread half the ricotta mixture evenly over the bottom of the tart shell.
06 - Using the back of a spoon, make 4 evenly spaced indentations in the filling. Carefully crack a whole egg into each well without breaking yolks.
07 - Gently spoon remaining ricotta mixture around and over the eggs, covering the whites while leaving yolks exposed.
08 - Bake for 40-45 minutes until filling is completely set and top is golden brown. The center should not jiggle when gently shaken.
09 - Let tart rest for at least 15 minutes before removing from pan. Slice and serve warm or at room temperature.
# Expert Tips:
01 -
- That moment when you cut into it and the egg yolks run just slightly is pure magic
- The whole house smells like an Italian grandmother’s kitchen, even if you are not one
02 -
- Soggy spinach ruins everything, squeeze it harder than you think you need to
- The eggs in the center will continue cooking after you pull it from the oven
03 -
- Use store bought pastry dough if you are short on time, no one will judge
- Room temperature ricotta mixes more smoothly than cold