Easter Tart with Ricotta Spinach (Printer-friendly)
Flaky pastry shell with ricotta, spinach, and baked eggs for a festive spring centerpiece
# What You'll Need:
→ Pastry Crust
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Ricotta Filling
06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Center Eggs
14 - 4 medium eggs
# Directions:
01 - Combine flour and salt in a large bowl. Add cold butter cubes and rub into flour until mixture resembles coarse breadcrumbs. Add egg and 2-3 tablespoons cold water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan with butter or cooking spray.
03 - On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Carefully transfer to prepared tart pan, pressing gently into bottom and up sides. Trim excess dough from edges.
04 - In a large bowl, whisk together ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and pepper until smooth and well combined.
05 - Spread half of ricotta mixture evenly into prepared tart shell. Using back of spoon, create 4 evenly spaced shallow wells in filling.
06 - Carefully crack one medium egg into each well, taking care not to break yolks.
07 - Gently spoon remaining ricotta mixture around and over eggs, covering whites while leaving yolks partially exposed.
08 - Bake for 40-45 minutes until filling is completely set and top is lightly golden brown. A knife inserted in center should come out clean.
09 - Let tart cool in pan for at least 15 minutes before removing. Slice and serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between the silky ricotta filling and those golden runny yolks in the center creates something magical
- It looks impressive on an Easter table but comes together with simple pantry ingredients
- Leftovers taste even better the next day, if there are any
02 -
- Letting the tart cool for at least 15 minutes before slicing is non-negotiable. The filling needs time to set.
- If your yolks break while cracking them into the wells, don't panic. They'll still taste delicious.
03 -
- Grate your own Parmesan from a wedge for the best melting and flavor
- Blind bake the crust for 10 minutes if you want it extra crisp