A slice of this Spinach Tart served with salad greens + a simple vinaigrette = elegant lunch that’s quite simple to make. It is also a favorite of mine for wine tastings — delicious, (and alcohol absorbing…), yet mellow enough to not distract from the wines. You can use any mix of greens and onions: spinach, mustard greens, braising greens, regular onions, cipollinis, red, green, garlic scapes, you name it. A more egg-y, less cheese-y, currant and pinenut-free version of my other favorite tart, Rustic Chard Tart.
The purple-ish pastry version above used half buckwheat flour, half spelt. 100% spelt will give you pastry that looks like this:
(Thanks, again, go out to Nick Malgieri for the Italian Egg Pastry!)
- 2 lb. (more or less) spinach or other sturdy greens
- 2 yellow onions
- 1 bunch green onions
- 2 garlic cloves, finely diced
- 1 Tbsp. olive oil
- 8 oz. ricotta cheese
- 5 eggs
- 1 cup parmesan cheese, grated
- sea salt and freshly ground black pepper
- Heat olive oil in large frying pan over medium heat. Add onions and cook until softened. Add garlic and greens, cook until wilted. Press out any liquid, turn out onto cutting board and roughly chop.
- Put cooked greens and onion in bowl and add ricotta, eggs, ¾ cup parmesan, salt and pepper. Mix and turn into lightly greased, pastry-lined springform pan.
- Sprinkle with remaining ¼ cup parm, fold over pastry edges and bake in preheated 425 degree F oven for 15 minutes, lower heat to 375 and cook 15 minutes longer, until filling is set. Let cool slightly before serving.
- Serve with a green salad dressed with a tangy vinaigrette.
- To warm up a chilled tart, cover with foil and heat in a 300 degree oven for 15 minutes or so. Microwaving will do in a pinch, but it is not kind to pastry, so only do this as a last resort.
- Italian Egg Pastry works great gluten free! I used 1/3 cup GF oat flour + 1/3 cup gluten free flour blend + ½ tsp. xanthan gum