Savory Easter Tart Italian Style
Savory Easter tart Italian style is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 2 tbsp olive oil
- 0.5 tsp Salt
- 1 kg spinach leaves
- 2 tsp chopped marjoram
- 1 stale roll
- 80 g freshly grated Parmesan
- 100 ml milk
- 500 g Ricotta
- 50 g butter
- 8 eggs
Instructions
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1.
Place flour and salt on a work surface, mix in 2 tbsp olive oil and knead with about 200 ml water until a smooth, pliable dough forms. Knead vigorously for about 10 minutes. Divide the dough into 12 equal pieces, shape into small balls, place on a floured cloth, cover with a slightly damp cloth, and let rest for about 1 hour.
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2.
For the filling, clean, trim, and wash the spinach. Blot dry, put in a pot, wilt until it collapses, season with salt, bring to a boil briefly, then drain and cool. Squeeze out excess water, finely chop, and season with salt, pepper, and marjoram.
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3.
Remove seeds from the roll, cut into small pieces, soak in milk. Whisk 2 eggs and stir in 2–3 tbsp Parmesan. Mix the lightly squeezed roll, ricotta, and spinach together. Season with salt and pepper.
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4.
Roll one dough ball on a floured surface as thin as possible.
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5.
Carefully stretch it thinner in all directions by hand, like strudel dough.
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6.
Oil a springform pan, place the dough sheet so it overlaps the rim by about 1 cm, brush lightly with oil. Repeat with five more dough portions, layering them into the pan and brushing each layer except the last with oil.
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7.
Spread the prepared filling over the dough, smooth it out, drizzle with a little oil. Using a spoon, press six evenly spaced depressions into the filling.
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8.
Drop a small pat of butter into each depression. Carefully crack one egg at a time into the depressions, letting the yolk remain intact. Season the eggs with salt and pepper, sprinkle with remaining cheese.
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9.
Roll out the remaining dough portions thinly, layer them in the pan one by one, brushing each with oil and topping the edges with butter pieces. Roll the overlapping dough edges inward and press together.
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10.
Brush the top of the dough with oil. Carefully poke a few holes to allow steam to escape. Bake in a preheated oven at 200°C for about 75 minutes until golden brown. Serve warm or cooled.
