Spinach & Ricotta Tart | Easter Centrepiece

Serves: 4–6

Ingredients:

• 1 sheet puff pastry (ready-rolled if possible)
  
• 1 large onion, thinly sliced
• 400g fresh spinach
• 100g ricotta, well drained
• 80g feta, crumbled
• 75g sun-dried tomatoes, chopped
• 1 egg
• 2 tbsp olive oil
• Black pepper, to taste
• Fresh dill
• Handful of pine nuts
  

Instructions:

1. Heat 1 tbsp olive oil in a pan over low–medium heat. Add the sliced onion with a pinch of salt and cook 20–25 min, stirring occasionally, until soft, golden, and sweet. Set aside to cool.
2. Wilt the spinach in a pan or by pouring over boiling water. Once cooled, squeeze out as much moisture as possible.
3. Make the filling: in a bowl, by combining spinach, caramelised onion, ricotta, feta, sun dried tomatoes, and egg. Season with black pepper and mix well. Taste before adding salt as the feta is already salty.
4. Blind bake the pastry base: preheat oven to 180 °C. Line your tart dish with the puff pastry, pressing into the base and sides. Trim any excess. Prick the base with a fork. Cover with parchment paper and add grains or pie weights. Bake for 10–12 minutes until lightly set. Remove the parchment and weights carefully.
5. Spoon the filling into the pre-baked pastry. Smooth it evenly. Top it with pine nuts, extra sun-dried tomato pieces, and some dill. Return to the oven for 25–30 min until the pastry edges are golden, filling is set, and pine nuts are lightly toasted.
6. Let the tart cool 10–15 min in the dish.
   

Note: the quantities listed work well for a 25 cm shallow tart tray. If you are using a larger or smaller dish, you may need to adjust the amount of filling and puff pastry accordingly to ensure the tart has a good thickness and the pastry holds the filling without overflowing.

Our other dinner party favourites:

• Seafood Fish Pie with Cream Cheese Mash
• Quinoa Salad (easy to multiply!)       
• Pumpkin Cheesy Ravioli Bake with Sage
• Roasted Leeks with Sherry-Mustard Vinaigrette (perfect starter!)