Easter Tart with Ricotta and Spinach (Print Version)
Tender pastry crust filled with creamy ricotta, spinach, and whole eggs for a beautiful spring centerpiece.
# What You Need:
→ Pastry Crust
01 - 2 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cut into cubes
03 - 1/2 tsp salt
04 - 1 large egg
05 - 2-3 tbsp cold water
→ Ricotta 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 tsp freshly grated nutmeg
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Center Eggs
14 - 4 medium eggs
# How-To Steps:
01 - Combine flour and salt in a large bowl. Add cold butter cubes and rub into flour until mixture resembles coarse breadcrumbs. Whisk egg and incorporate into mixture, adding cold water 1 tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Set oven to 375°F. Generously butter a 9-inch tart pan with removable bottom.
03 - Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Carefully transfer to prepared pan, pressing dough into corners and trimming excess dough from edges.
04 - Whisk ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and pepper in a large bowl until completely smooth and well combined.
05 - Spread half the ricotta mixture evenly across the bottom of the tart shell. Using the back of a spoon, create 4 evenly spaced shallow wells in the filling.
06 - Carefully crack 1 medium egg into each well, taking care not to break yolks. Gently spoon remaining ricotta mixture around and over eggs, leaving yolks exposed.
07 - Bake for 40-45 minutes until filling is completely set and top is golden brown. Center should not jiggle when gently shaken.
08 - Let tart cool in pan for at least 15 minutes before removing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The tender crust melts in your mouth while the ricotta stays impossibly creamy
- Whole baked eggs create stunning slices that look impressive but are surprisingly simple
02 -
- Draining the ricotta thoroughly is the single most important step for success
- Room temperature eggs are less likely to break when cracking into the filling
03 -
- Chill your rolling pin and work surface to prevent sticking
- Brush the pastry with egg white before adding the filling to keep it crisp