a summer tomato, spinach ricotta tart. . .
It’s Sunday and I wanted to use the farm fresh spinach I bought last week which I cleaned and stemmed this morning. Instead of combining with ricotta cheese to stuff in giant pasta shells, I thought I’d make a tart with puff pastry crust, spinach, ricotta and sliced tomatoes on top. I was inspired by this recipe from Food52.
First, I minced two cloves of garlic, chopped up a shallot and scraped them into some melting unsalted butter. To the skillet, I added a few handfuls of fresh spinach and cooked it down, sprinkling a little nutmeg at the end. After it cooled, I chopped it more finely and mixed the drained spinach with fresh ricotta.
In the meantime, I had prepared the puff pastry by spraying a pan with Pam, pressing down the defrosted puff pastry and pricking it with a fork so that it would brown in a 400 degree oven for about 12 minutes.
When the tart was cool, I spread it with the spinach ricotta mixture and sliced a large tomato into crescents instead of round slices. I decorated the top of the spinach with the tomatoes, sprinkled the top with coarse pepper.
We had a couple of servings after the tart was baked and cooled a bit. It was tasty and a good first try with this recipe.
P.S. This tart was SO tasty when eaten cold for lunch the next day! Much better than the night before when the ricotta was too soft from the heat.