Easter Tart with Ricotta Spinach (Printable)

Tender pastry shell filled with creamy ricotta, spinach, and whole eggs, baked until golden.

# What You Need:

→ Pastry

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

→ 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

# Steps:

01 - Mix flour and salt in a large bowl. Rub cold butter into flour until mixture resembles breadcrumbs. Add egg and water, mixing until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Grease a 9-inch tart pan with butter or cooking spray.
03 - Roll out chilled dough on a floured surface. Carefully transfer to tart pan and press into shape. Trim excess dough from edges.
04 - Combine ricotta, spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper in a large bowl. Mix until smooth and well incorporated.
05 - Spread half the ricotta mixture evenly into the tart shell. Using the back of a spoon, create 4 evenly spaced wells in the filling.
06 - Carefully crack one medium egg into each well, taking care not to break the yolks.
07 - Gently spoon remaining ricotta mixture around and over the eggs, covering the whites while keeping yolks exposed.
08 - Bake for 40-45 minutes until filling is set and surface is lightly golden. Center should not jiggle when gently shaken.
09 - Allow tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

# Expert Hints:

01 -
  • The combination of ricotta and spinach creates an incredibly creamy, savory filling that feels luxurious without being heavy
  • Those whole eggs baked into the center make every slice feel special and Instagram worthy
  • Its one of those rare dishes that tastes just as good at room temperature, making it perfect for potlucks and Easter brunch
02 -
  • The dough needs that chilling time or it will shrink dramatically in the oven, dont skip this step
  • Room temperature ricotta mixes more smoothly, so take it out of the fridge an hour before starting
  • If your spinach is not thoroughly squeezed dry, the bottom of your tart will be soggy and disappointing
03 -
  • Add sauteed leeks or spring onions to the filling for extra layers of flavor
  • Swiss chard makes an excellent substitute if you are not a fan of spinach
  • Brush the crust with beaten egg before baking for an extra golden finish

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