Crustless Spinach and Ricotta Tart (photo by norwichnuts, Flickr)

Crustless Spinach and Ricotta Tart

Published in Vegetarian

Individual tartlets to serve as finger food may also be made.

Ingredients:

  • 500 – 600 g chopped spinach
  • 1 large onion, chopped
  • 30 ml oil
  • 350 g ricotta cheese
  • salt, freshly ground pepper
  • nutmeg
  • 5 eggs
  • 200 ml flour
  • 500 ml milk
  • 30 ml Dijon mustard
  • grated cheddar cheese

Preparation:

  • Cook spinach, rinse with cold water, drain and squeeze out excess water. Chop.
  • Sauté the onion in the oil until slightly softened, and add to the spinach. Crumble in the ricotta cheese and season well with salt, pepper and nutmeg.
  • Beat eggs till thoroughly mixed, then add flour and beat till smooth. Add mustard and beat again. Slowly add milk, while beating, then season with salt and pepper.
  • Pour a little of the custard into the base of a very well-greased 24 cm flan dish. Spread the spinach mixture over, then pour over the remaining custard, making sure that it mixes well with the spinach.Sprinkle over the cheese.
  • Bake at 180° C for about 40 minutes, or until cooked and browned on top.
  • To make individual tartlets to serve as finger food thoroughly grease patty pans or muffin tins, and proceed as above : liquid, spinach mixture, more liquid and lastly cheese. Bake for about 20 minutes for patty pans and 25 – 30 minutes for muffins.

Notes:

  • Use 2 packets of ‘ready-to’cook’ chopped spinach – 3 minutes each in the microwave

Serves 6.

Primary Ingredients: , , , , , , ,

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