Easter Ricotta Spinach Tart (Printer-friendly)
Tender pastry shell filled with creamy ricotta, spinach, and eggs, featuring whole eggs nestled in the center.
# What You’ll Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 large egg
05 - 2-3 tablespoons 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 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Center Eggs
14 - 4 medium eggs
# How to Make It:
01 - Combine flour and salt in a large bowl. Rub cold butter into flour until mixture resembles coarse breadcrumbs. Add egg and 2-3 tablespoons cold water, mixing until dough forms a ball. Shape 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 tart pan, pressing dough into corners. Trim excess dough from edges.
04 - Whisk together ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and pepper until smooth and well combined.
05 - Spread half the ricotta mixture into tart shell. Create 4 evenly spaced wells using the back of a spoon. Crack a medium egg into each well, taking care not to break yolks.
06 - Gently spoon remaining ricotta mixture around and over the eggs, covering whites while leaving yolks partially exposed.
07 - Bake for 40-45 minutes until filling is completely set and top is golden brown. Eggs should be fully cooked with firm whites.
08 - Let tart cool in pan for at least 15 minutes before removing. Slice and serve warm or at room temperature.
# Expert Tips:
01 -
- The crust comes out impossibly flaky, almost like a croissant married a pie
- Those whole eggs baked inside create the most gorgeous sunny surprise when you slice it
02 -
- That spinach needs to be squeezed dry like your life depends on it
- The cold butter trick is not optional, room temp butter ruins everything here
03 -
- Use a glass measuring cup to drain your ricotta for several hours
- If your yolks break while cracking, just swirl them into the filling, still delicious