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Writer's pictureKristen Hess

A LOVE-ly Spinach, Artichoke & Ricotta Tart

Spinach, Artichoke & Ricotta Tart

Spinach, Artichoke & Ricotta Tart


With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking.  I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.

This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then  baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.

Ingredients

1 15 oz container Ricotta cheese 2 tbsp fresh thyme leaves 1/2 tbsp fines herbes, dried 1 egg yolk Rind of 1 lemon, finely grated 1 tbsp butter 1 tbsp garlic, finely minced 2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor) 3 handfuls fresh spinach, roughly chopped 1 pkg frozen artichokes, drained and chopped into large chunks 1 garlic clove, finely minced 1/2 tbsp red pepper flakes (add more or less to adjust heat) 1 puff pastry sheet 1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella) Kosher or Sea Salt, to taste Fresh ground garlic and black pepper seasoning, to taste

Preparation

Preheat oven to 400 degrees F.

Ricotta and Lemon and Herbs

Ricotta and Lemon and Herbs


In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.

Spinach and Artichokes

Spinach and Artichokes


Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.

Floured Pastry

Floured Pastry


Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.

Garlic Butter Wash

Garlic Butter Wash


Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.

Ricotta Mixture on Tart

Ricotta Mixture on Tart


Spread the ricotta mixture within the border on to the pastry sheet.

Spinach and Artichokes on Tart

Spinach and Artichokes on Tart


Top with spinach, artichoke, garlic and red pepper topping.

Sprinkle Four Cheese Topping

Sprinkle Four Cheese Topping


Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.

Flaky, Buttery, Creamy Goodness

Flaky, Buttery, Creamy Goodness


Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.

Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.

Serves 6.

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