Spinach and Ricotta Tart
Proper regards to Lorenza de' Medici's "Italy, the beautiful cookbook" and Joyce Goldstein's "Enoteca". But in the end, this was mine. And pretty good too.
Ingredients
3 cups flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
3 egg
- Entity
- egg
- Category
- protein
- Wikidata
- Q93189
1/4 cup olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
1/4 cup water
- Entity
- water
- Category
- liquid
- Wikidata
- Q283
- 1/4 cup dried porcini mushrooms
1/3 cup raisins
- Entity
- raisins
- Category
- fruit
- Wikidata
- Q13186
1 onion (diced)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
- 2 bunches fresh spinach - washed, stems cut off, lightly chopped
1/4 cup pine nuts
- Entity
- pine nuts
- Category
- nut
- Wikidata
- Q10631926
- 1 tsp herbs de Provence
- 1/2 cup ricotta cheese
Salt and pepper
- Entity
- Salt and pepper
- Wikidata
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Instructions
Soak the mushrooms in just enough hot water to cover.
Soak the raisins separately in hot water.
Preheat oven to 350 degrees.
Put the flour on a countertop and make a well in it.
Add 1 of the eggs, a pinch of salt and 1/4 cup of the oil. Mix inside the well.
Add the water slowly to make a dough that is a bit soft. Form into a ball and put in a bowl. Cover with a damp cloth and let it rest while making the filling.
Toast the pine nuts until just beginning to color in the pan. Remove the nuts to cool.
In the same pan, add 1-2 Tbl of olive oil and sauté the onions until translucent.
Add the spinach and stir until wilted.
Remove the mushrooms from their water and chop. Add the mushrooms and 2-3 Tbl of the soaking liquid to the spinach.
Remove the raisins from their water and add to the spinach. Add 1 Tbl of the raisin soaking liquid as well.
Add herbs.
Turn heat to low, cover lightly and cook for 7-10 minutes.
While spinach is cooking down, whisk remaining 2 eggs in a small bowl.
Add ricotta to eggs and mix well.
Turn off spinach and remove from heat.
Add ricotta, egg & cheese mixture, and pine nuts. Stir well and let cool at room temp.
Roll dough out and place in tart pan.
Remove filling from sauté pan, leaving most of the liquid behind. Do NOT squeeze out the liquid from the greens, just let what falls off stay in the pan.
Place filling in the dough.
Add salt and pepper to taste.
Bake for 40 minutes.
Let cool slightly and serve.