- Recipes Home
- Interest Groups
Spinach, Feta, and Ricotta Tart with Nutmeg Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1 Teaspoon|
|Unsalted butter stick||1 1⁄2 , well chilled and cut into small pieces|
|Ice cold water||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Baby spinach/Fresh spinach, stem larger spinach leaves||4 Cup (64 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Ricotta cheese/Sour cream||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Crumbled feta cheese||1 Cup (16 tbs)|
Calories 660 Calories from Fat 479
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 32.2 g161.1%
Trans Fat 0 g
Cholesterol 229.2 mg
Sodium 439.1 mg18.3%
Total Carbohydrates 29 g9.6%
Dietary Fiber 1.6 g6.5%
Sugars 2 g
Protein 15 g30.3%
Vitamin A 61.5% Vitamin C 10.8%
Calcium 27.8% Iron 15%
*Based on a 2000 Calorie diet
Alternately, mix the flour, salt, and nutmeg in a large bowl. Add the butter and, using your fingers or a pastry blender, blend it into the flour so that the mixture resembles coarse cornmeal. Make a well in the center of the mixture and add enough of the ice water to make the dough just come together.
Wrap the dough in a large piece of aluminum foil, bunching the dough up into a ball, and chill for at least 1 1/2 hours or overnight.
Working on a well-floured surface, roll out the dough to fit a tart pan that is 11 x 8 inches.
You can also use a round tart pan or a pie plate, but a tart pan with a removable bottom is your best bet. Place the dough into the tart pan and trim off the sides. (You can save any leftover pastry for another pie or tart, or discard.) Place in the refrigerator for at least 30 minutes to chill.
Meanwhile, make the filling in a large skillet: heat the oil over moderately high heat. Add the spinach in batches, stirring well and adding more as it begins to cook down. When all the spinach has been added, sprinkle with half of the nutmeg and season with the salt and pepper. Cook for about 4 minutes, or until soft. Remove from the heat. Place the spinach on a large plate and place another plate of the same size on top and, working over a sink, squeeze out the excess moisture from the spinach, discarding the liquid. If using baby spinach you can leave it whole, but if using large spinach leaves you want to chop it coarsely.
In a large bowl, whisk the ricotta, cream, and eggs. Season with salt, pepper, and the remaining nutmeg. Add the drained spinach and the feta and mix.
Preheat the oven to 400 degrees.
Place the filling inside the chilled crust. Place on a cookie sheet and bake on the middle shelf for 30 minutes. Reduce the temperature to 350 degrees and bake another 15 to 20 minutes, or until the tart puffs up slightly, is a pale golden brown, and a toothpick inserted in the center comes out clean. Remove from the oven and pull off the outside rim of the tart pan.
Serve warm or at room temperature. To reheat, place in a low (250 degree) oven for about 10 minutes.
To learn more about Kathy visit KathyGunst.com or connect with her on Facebook.
To purchase the book visit, secure.downeast.com.