Cherry tomato, spinach and ricotta tart

this tasty tart makes a top summer supper. perfect apcked on a picnic, too

serves 6

300g shortcrust pastry

1tsp mediume olive oil

100g young leaf spinach

3 large eggs

250g ricotta cheese

100ml semi-skimmed milk

3spring onions, trimmed and sliced

1tbsp finely shredded fresh basil leaves

200g cherry tomatoes, halved

pack wild rocket, to serve 1*70g

 

Preheat the oven to 190 , fan 170, gaz5, Dust your work surface with flour, roll out the pastry and line a 22cm tart tin. lightly press into the tin and trim the edges. chill in the freezer for 10 mins

Line the inside of the trat with a piece of baking parchment, fill with baking beans. place on a baking tray and bake for 20 mins. remove the baking parchment and beans, and bake the tart for a further 5-10 mins, let cool sligthly

Once the tart is out, reduce the oven temprature to 180 , fan 160, gas4 , heat the olive oil in a pan and add the spinach , cook for 3-4 mins until wilted

In a bowl , whisk together the eggs, ricotta cheese and milk , season, add the wilted spinach, spring onions and basil. pour the mixture into the tart case the top with the cherry tomatoes, (cut-side-up

Place on a baking tray and bake for 35-40 mins until cooked, cool , then remove from the tin. serve with the rocket on the side

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