Easter Spinach Tart
A fresh Easter spinach tart featuring flaky pastry, creamy ricotta filling, and hard‑boiled eggs. Try this and other savory cake recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- 1 kg fresh spinach leaves
- Salt
- nutmeg
- 5 tbsp olive oil
- 2 Eggs
- 500 g ricotta cheese
- 70 g grated Parmesan
- 6 hard‑boiled eggs
Instructions
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1.
Let the frozen puff pastry thaw while you prepare the filling. Clean, wash and briefly blanch the spinach in boiling salted water; shock it in ice water, squeeze out excess liquid, finely chop, and mix with salt, nutmeg, and 3 Tbsp olive oil in a bowl. Beat together 2 eggs, ricotta, and 40 g Parmesan; fold in the spinach mixture and season to taste. Peel the hard‑boiled eggs.
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2.
Preheat the oven to 180 °C (350 °F) fan‑forced.
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3.
Roll out two sheets of pastry on a floured surface; make one slightly larger than your springform pan. Place the larger sheet in the greased pan, letting it overhang the edges.
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4.
Spread the filling into the pan. Arrange the peeled eggs on top and sprinkle with remaining Parmesan. Brush the second pastry sheet with the rest of the olive oil, lay it over the filling, and fold the overlapping pastry edges inward, pressing them together. If excess pastry remains, cut it out and use as decorative trim around the edge. Prick the dough several times with a needle to allow steam to escape. Bake in the hot oven for about 60 minutes until golden brown; remove and serve warm.
