I visited my cousin in Milan back in November 2016 and she made us a spinach and ricotta tart which we devoured with some cheese and salami. These are the type of lunches I adore. I’ve since made a few different versions of the original recipe, and you will see I have one version as a main dish, and this version as a starter.
250g ricotta (I like Galbani)
320g x 2 ready rolled puff pastry
300g x spinach leaves
Salt & Pepper
Pinch of nutmeg
1 x egg whites of one egg
Pastry / biscuit cutters (one large, one small)
Steam the spinach and leave to the side to cool
Pre-heat the oven to 200 degrees/Gas Mark 6
Grease a muffin tray with a little oil
In a clean bowl, mix the spinach, ricotta, seasoning and nutmeg. Taste to see if more seasoning is needed
Lay the pre rolled pastry onto a floured surface and using the biscuit cutters, cut the circular shapes for your tarts.
Place the larger circular cut pastry into the muffin tray and spoon in around 2 to 3 tbsp. of the mix and then place the smaller circular pastry on top. Do not push down.
With the egg white brush the top of the tarts and place in the middle shelf of the oven for 20 minutes
Any left over mix works well on a little toast or alternatively you can use it in an omelette for breakfast