Spinach, Feta, and Ricotta Tart with Nutmeg Recipe

Make the pastry a day or several hours ahead of time to let it chill sufficiently. The tart is best served warm from the oven, but will hold up overnight and can be reheated in a low (250 degree) oven until just warm. You’ll need a tart pan (11 x 8 inches) with a removable bottom.
Spinach, Feta, and Ricotta Tart with Nutmeg picture

Summary

Servings6Cuisine
CourseMain Ingredient

Ingredients

 Flour1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Ground nutmeg1 Teaspoon
 Unsalted butter stick1 1⁄2 , well chilled and cut into small pieces
 Ice cold water1⁄2 Cup (8 tbs)
 Olive oil1 1⁄2 Tablespoon
 Baby spinach/Fresh spinach, stem larger spinach leaves4 Cup (64 tbs)
 Ground nutmeg1⁄4 Teaspoon
 Freshly ground black pepper To Taste
 Ricotta cheese/Sour cream1 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 Eggs2
 Crumbled feta cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

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

Directions

To make the pastry, whirl the flour, salt, and nutmeg in the container of a food processor. Add the butter and pulse about 15 times, or until the butter in the mixture looks like coarse cornmeal. With the motor running, add only enough of the ice water so that the dough just starts to hold together and pull away from the sides of the food processor bowl.

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.

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