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Charles Spurgeon

Ricotta and Beet Green Tart

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs New, Text, Import 1 Servings

INGREDIENTS

4 c Raw beet greens (or other dark greens like chard or coll
2 lb Ricotta, preferably sheep's milk
4 lg Eggs
1 c Freshly grated parmesan cheese
1/4 ts Freshly grated nutmeg
1 tb Sweet butter

INSTRUCTIONS

(Spring form pan is essential to this recipe)
Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens
until tender (about 7 to 8 minutes). Refresh in ice water bath and drain
liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and
eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir
through. Butter spring form pan with 1 tablespoon butter and pour batter
into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife
inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold
and serve warm.
Yield: 8 servings
Recipe By     :MOLTO MARIO SHOW#MB5661
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 22:55:09 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

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