Ricotta, Spinach, & Artichoke Tart
I really do love savory tarts as they can be enjoyed anytime throughout the day. You can savor a slice for breakfast along with a piece of fruit, have a wedge for lunch with a nice salad, or cut the tart into squares and serve it as an appetizer for dinner. Although tarts like this one may look a little labor intensive, by taking a few shortcuts you can throw together an elegant looking, delicious tart in mere minutes. I used frozen puff pastry for my tart, and filled it with eggs, ricotta cheese, artichokes and spinach. By buying frozen artichoke hearts, you eliminate the messy cleaning, and I was thrilled to find a big bag of frozen artichoke hearts at Trader Joe’s a week or so ago and have used them in a few different dishes, including this tart.
I kept my tart meat free, but you could certainly include pancetta or sausage as well, which would create a heartier tart that would be perfect for brunch. I used a rectangular tart pan with a removable bottom, but any 10 inch tart pan would work just fine.
Deborah Mele 2013
Ricotta, Spinach, & Artichoke Tart
Store bought puff pastry makes this ricotta, spinach, and artichoke tart very easy to assemble.
- 1 Package Frozen Puff Pastry, Thawed
- 3 Tablespoons Olive Oil
- 1 Large Leek, Trimmed, Washed & Thinly Slices
- 2 Cups Chopped Artichoke Hearts (Canned or Frozen, NOT Marinated)
- 2 Cups Chopped Fresh Spinach
- 4 Large Eggs
- 1/4 Cup Heavy Cream
- 1 Cup Whole Fat Ricotta Cheese
- 1/2 Cup Grated Pecorino Romano or Parmesan Cheese
- 4 Tablespoons Finely Chopped Fresh Basil
- Salt & Pepper to Taste
- 1 Egg
- Preheat oven to 350 degrees F.
- Roll out or press the puff pastry to fit the bottom and sides of your baking dish. I used a 9 x 12 inch tart pan.
- In a heavy skillet, heat the oil and cook the leeks and artichokes over medium heat until soft and just beginning to brown, about 5 to 7 minutes.
- Add the spinach, stir to mix, and cook until wilted, about 3 to 4 minutes, then set pan aside to cool.
- In a bowl, whisk together the eggs, cream, ricotta and grated cheese.
- Add basil, and season with salt and pepper.
- Scatter the artichoke mixture evenly over the bottom of the pan, then pour the egg and ricotta mixture on top.
- Beat the remaining egg and brush over the sides of the pastry.
- Bake in the preheated oven for about 40 minutes or until the egg mixture is set and the pastry is golden brown.
- Cool to room temperature before serving.
Nutrition Information:Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 228Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 140mgSodium: 239mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 11g
Yum, nothing more to say!
We made this for Easter dinner, and it was PERFECT – thank you!
I think this might be a new spring brunch favourite. Thank you!
I am looking forward to making this for a special birthday celebration next week I was wondering if it can be made ahead of time cooked and frozen to reheat.
I am afraid not. I imagine it would get soggy.
To make this lower in fat and to use ingredients I already had on hand, I left off the puff pastry shell, used egg whites only (and doubled the measurement), substituted broccoli and yellow onion for the spinach and leek, substituted fat-free cottage cheese and fat-free Greek yogurt for the ricotta and cream, added fat-free Italian croutons to the egg mixture, used dried basil, added some garlic powder, and sprinkled a little low-fat shredded mozzarella on top before baking. It still tasted every bit as rich and delicious!