- Preparation time
- Cooking time
Wash the spinach, and boil in salty for 15 minutes or until soft.
Preheat the oven to 200°/ gas 6.
Drain spinach, transfer in a large bowl and blend together with ricotta and parmesan cheese, add 1 egg, salt and pepper to taste.
Roll two pastry discs. Grease the tart dish or mould than lay the first disc of pastry over the mould and gently press it into the base and sides. Arrange half of the mixture on the pastry. Open two eggs on it than cover with the rest of the mixture. Seal with the second pastry disk, and glaze the with some lightly beaten egg yolk.
Bake for 35 minutes or until nicely gold.
Serve warm or cold, as a starter, or during a brunch or a pic-nix.
Vegetable tarts are very popular in Italy, they have been probably invented justto use up leftovers. As a mum, I often prepare veggies tart to transform veggies into a more unusual plate… especially when we’re talking about spinach! Pasqualina tart is for sure the most well-known tart in Italy… it’s name derives from Pasqua, that means Easter, as it’s a spring-time traditional plate to be served during Easter time.