Spinach and Ricotta Tart

Name: Spinach and Ricotta Tart
Yield: 12
Ingredients: FOR THE CRUST; 2 1/3 cups all-purpose flour (200 g); 1/2 cup water (120 ml); 1/4 cup vegetable oil (60 ml); 1/2 teaspoon salt; FOR THE FILLING; 6 cups spinach leaves, chopped (400 g); 300 g ricotta cheese, passed through a sieve; 1/2 cup heavy cream (120 ml); 2 tablespoons all-purpose flour; 4 tablespoons grated Parmesan cheese; Parsley or chives, finely chopped, to taste; 4 eggs; 2 tablespoons butter; Salt and black pepper, to taste

1
FOR THE CRUST
2
2 1/3 cups all-purpose flour (200 g)
3
1/2 cup water (120 ml)
4
1/4 cup vegetable oil (60 ml)
5
1/2 teaspoon salt
6
FOR THE FILLING
7
6 cups spinach leaves, chopped (400 g)
8
300 g ricotta cheese, passed through a sieve
9
1/2 cup heavy cream (120 ml)
10
2 tablespoons all-purpose flour
11
4 tablespoons grated Parmesan cheese
12
Parsley or chives, finely chopped, to taste
13
4 eggs
14
2 tablespoons butter
15
Salt and black pepper, to taste

Ingredients

1
FOR THE CRUST
2
2 1/3 cups all-purpose flour (200 g)
3
1/2 cup water (120 ml)
4
1/4 cup vegetable oil (60 ml)
5
1/2 teaspoon salt
6
FOR THE FILLING
7
6 cups spinach leaves, chopped (400 g)
8
300 g ricotta cheese, passed through a sieve
9
1/2 cup heavy cream (120 ml)
10
2 tablespoons all-purpose flour
11
4 tablespoons grated Parmesan cheese
12
Parsley or chives, finely chopped, to taste
13
4 eggs
14
2 tablespoons butter
15
Salt and black pepper, to taste

Directions

1
MAKE THE CRUST: Place the flour on a flat surface and make a depression in the center
2
Add the water, oil, and salt
3
Mix with your fingers until the dough forms and divide it into four equal parts
4
Cover with a damp cloth and let it rest for 10 minutes
5
PREPARE THE FILLING: Wash the spinach leaves and place them still wet in a pan
6
Cover and cook over medium heat until wilted
7
Drain, chop well, and reserve
8
In a bowl, mix the ricotta with the heavy cream and flour
9
Add the spinach and 2 tablespoons of Parmesan cheese, season with salt, pepper, and parsley. Reserve
10
Roll out two parts of the dough to a thickness of about 1/8 inch
11
Lay one part in a greased 9-inch square baking dish
12
Grease the surface with oil and place the other dough on top
13
FILL THE TART: Pour the ricotta mixture into the tart shell
14
Make four indentations in the filling and crack an egg into each one
15
Dust with remaining Parmesan cheese and distribute butter in small pieces
16
Roll out the remaining two parts of dough to a thickness of about 1/8 inch
17
Lay one part on top of the filling, grease with oil, and place the other part on top
18
Seal well, making sure there are no openings
19
If possible, make a cord of dough around the baking dish
20
Grease the surface with oil and make a few holes with a fork
21
Bake in a preheated medium oven (180°C) for 1 hour or until golden brown
22
Serve warm or cold
23
(Approximate calories per serving: 257)