Easter Ricotta Spinach Tart

The first time I made this tart, my kitchen smelled like butter and nutmeg for hours. My roommate kept wandering in, asking if it was done yet. We ended up eating it straight from the pan while standing at the counter, still warm from the oven.

Last Easter, my aunt declared this the best thing shed ever tasted at brunch. Then she asked for the recipe, wrote it down on a napkin, and immediately lost it. Now I make it every spring just so she can rediscover it all over again.

Ingredients

• 2 cups all-purpose flour: The foundation of everything good, dont pack it down when measuring
• 1/2 cup cold unsalted butter: Keep it ice cold, this is what makes those flaky layers happen
• 1/2 tsp salt: Just enough to wake up the flour
• 1 large egg: Binds the dough together and adds richness
• 2-3 tbsp cold water: Add it slowly, you might not need all of it
• 2 cups well-drained ricotta: Seriously, drain it well or your filling will be sad and watery
• 1 cup cooked spinach: Squeeze it like you mean it, every drop of water counts
• 3/4 cup grated Parmesan: The salty, nutty backbone of the whole operation
• 3 large eggs: These go into the ricotta mixture for creaminess
• 1/4 cup heavy cream: Makes everything velvety and luxurious
• 1/4 tsp freshly grated nutmeg: The secret ingredient that makes people ask whats in this
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously, ricotta needs help waking up
• 4 medium eggs: These nestle into the filling whole, creating those beautiful yolks

Instructions

Make the pastry dough:

Rub cold butter into flour and salt until it looks like sandy crumbs. Add the egg and just enough water to bring it together, then shape into a disk and chill for 30 minutes.

Get your oven ready:

Preheat to 375°F and grease a 9-inch tart pan with butter.

Roll out the dough:

On a floured surface, roll the chilled dough and carefully line your tart pan. Trim any excess hanging over the edges.

Prepare the filling:

Whisk together ricotta, spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper until completely smooth.

Create the egg nests:

Spread half the ricotta mixture in the shell. Make 4 wells with a spoon and gently crack an egg into each one.

Cover the eggs:

Spoon the remaining ricotta mixture around and over the eggs, taking care not to break those precious yolks.

Bake until golden:

Bake for 40 to 45 minutes until the filling is set and the top has turned golden brown.

Let it rest:

Cool for at least 15 minutes before slicing. This gives the filling time to set properly.

Pin It

My sister once forgot to chill the dough and tried to roll it out anyway. It stuck to everything, the counter, her hands, the rolling pin. We laughed so hard we couldnt breathe, but the tart still tasted amazing.

Making It Your Own

Ive added sautéed leeks before and nearly cried at how good it was. Swiss chard works beautifully too, especially the rainbow kind with those bright pink stems.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness perfectly. I also love it with a simple arugula salad dressed in lemon vinaigrette.

Make Ahead Magic

You can make the dough up to two days ahead and keep it wrapped in the fridge. The filling can be prepped the night before, just give it a quick whisk before using.

• Leftovers reheat surprisingly well in a 350°F oven
• This tart travels well for potlucks
• It tastes even better at room temperature

Pin It

Every time I serve this, someone asks for the recipe. That might just be the highest compliment a cook can receive.

Recipe Q&A

→ Can I make the pastry ahead of time?

Yes, prepare the dough up to 24 hours in advance. Wrap tightly and refrigerate until ready to roll out and fill.

→ How do I prevent the eggs from breaking when adding them?

Create deep, stable wells in the filling using the back of a spoon. Crack each egg into a small bowl first, then gently slide into the wells.

→ Can I use frozen spinach instead of fresh?

Absolutely. Thaw frozen spinach completely and squeeze out excess moisture thoroughly before chopping and adding to the filling.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or serve at room temperature.

→ What can I serve with this tart?

Pair with a crisp green salad, roasted asparagus, or fresh spring vegetables. A glass of Pinot Grigio complements the flavors beautifully.