Thursday, April 14, 2011

Spinach and Ricotta Tart

A delicious way to get some more green leafy vegetables into your family's diet. Pastry, eggs and cheese make any dish a winner with kids. Suitable for 12 months +.

Spinach and Ricotta Tart
1 sheet reduced fat puff pastry
500g frozen spinach, defrosted and drained
1 onion, finely chopped
500g ricotta
2 eggs, lightly beaten
2 tbsp grated parmesan cheese
1/2 cup grated cheese (use mozzarella if doing a lower salt version)
1/2 tsp nutmeg
Cracked pepper

  1. Line a pie tin or bowl with puff pastry.
  2. In a large bowl, combine all remaining ingredients.
  3. Mix well, and then spread evenly over puff pastry.
  4. Bake at 180 degrees for about 50 minutes or until tart has just set in the centre.
  5. Delicious hot or cold.

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