Spinach and artichoke tart

Spinach and artichoke tart

Torta di spinaci e carciofi

By
From
Simple Cooking
Serves
6
Photographer
Alastair Hendy

This is not dissimilar to the French quiche which, although most known for its Lorraine connections, is actually made all over France. In Liguria, a similar egg tart is made, the torta pasqualina (Easter tart), of which this vegetarian tart is a variant. It is delicious eaten either hot or cold.

Ingredients

Quantity Ingredient
675g frozen shortcrust pastry
olive oil
flour, to dust

Filling

Quantity Ingredient
1kg spinach leaves, cleaned, washed and any tough stalks removed
salt
6 tablespoons olive oil
2 onions, peeled and thinly sliced
100ml water
6 baby artichoke hearts, trimmed and sliced
300g fresh ricotta cheese
6 eggs, beaten
70g parmesan, freshly grated
nutmeg, freshly grated
pepper

Method

  1. Preheat the oven to 180ºC. Use a little olive oil to grease a 25 cm tart tin, then dust with a little flour.
  2. Blanch the spinach in boiling salted water for about 3 minutes, then drain well. Using your hands, squeeze the spinach leaves to extract as much liquid as possible. Chop finely.
  3. Heat the olive oil and fry the onions briefly in a large saucepan. Add the water and the artichokes, cover and cook until tender, about 20 minutes.
  4. In a bowl, put the spinach, ricotta, beaten eggs, 50 g of the Parmesan, a little nutmeg and some salt and pepper to taste. Mix together well.
  5. Roll the pastry out until thin and use it to line the prepared tart tin. Pour the filling into the tin, sprinkle with the remaining Parmesan and bake in the preheated oven for 30 minutes. Leave to cool a little and serve.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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