Ricotta Cheese And Spinach Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Waitrose2 | 6 | Servings | |
INGREDIENTS
| 400 | g | Waitrose Strong Plain Flour |
| 14oz | ||
| 1 | pn | Salt |
| 1 | Waitrose Fresh Basil and | |
| Thyme chopped | ||
| 4 | 5 ml, 3tbsp olive oil | |
| 3 | Eggs, medium beaten | |
| 1 | 250 g tub Galbani Ricotta | |
| Cheese | ||
| 1 | 500 g pack frozen whole leaf | |
| spinach defrosted and | ||
| well | ||
| drained | ||
| Freshly grated nutmeg | ||
| 2 | Eggs, medium | |
| 50 | g | Pine kernels, toasted 1 |
| 3/4oz | ||
| 1 | Lemon, zest of | |
| 100 | g | Grated Parmesan, 3 1/2oz |
| Salt and freshly ground | ||
| black pepper | ||
| Milk to glaze |
INSTRUCTIONS
Sift the flour into a bowl and add the salt and herbs. Make a well in the centre. Add the oil and then gradually add the eggs. Mix until smooth, adding a little water if required. Knead for 10 minutes, then wrap in cling film and place in a refrigerator for 30 minutes. Combine all the filling ingredients. On a floured surface, roll out two-thirds of the pasta and use to line a 23cm (9") square tin. Spoon the filling into the pasta and smooth out to cover the base. Roll out the remaining pasta and cover the top. Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little milk, prick and place in the centre of a preheated oven 200°C, 400°F, gas mark 6 for 25-30 minutes until golden on top. Converted by MC_Buster. NOTES : Home-made pasta enclosing a savoury filling to serve warm or cold with a green salad. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 193
Total Fat: 21.8g
Cholesterol: 194.6mg
Sodium: 976.1mg
Potassium: 231.7mg
Carbohydrates: 5.3g
Fiber: 1.6g
Sugar: <1g
Protein: 24.2g