Ricotta, Tomato & Spinach Tart

This is an easy-to-make, creamy cheese tart with sweet tomatoes and a hint of chilli. The video shows you how to make a Ricotta and Tomato Tart and the lower calorie recipe including spinach is below the video.

 

Ingredients

• 225g/8oz shortcrust pastry or bought shortcrust pastry, plus flour for dusting
• 1 egg, beaten, for egg wash

For Filling

• 1tbsp olive oil
• 1 onion, finely chopped
• 250g/9oz spinach leaves
• 250g carton ricotta
• About 10 cherry tomatoes, halved
• 100ml/4fl oz double cream
• 2 eggs
• 2 cloves garlic, finely chopped
• Pinch of chilli flakes

You Will Also Need
A 20.5cm/8in round loose-bottomed tart tin, parchment paper and baking beans.

Method

1. Preheat oven to gas mark 6/200°C (180°C in a fan oven).
2. Roll pastry out on a lightly floured board, then use to line tin, allowing edges to overlap sides.
3. Roll a rolling pin over top of tin to neaten.
4. Line with parchment paper, then fill with baking beans.
5. Put in oven to bake for about 15 mins.
6. Take out and remove beans and paper, brush with egg wash and put back in oven for 5-6 mins until pale golden and crisp.
7. Remove and put to one side to cool.
8. Turn oven down to gas mark 4/180 ̊C (160 ̊C in a fan oven).
9. Heat oil in large frying pan and add onion, season and cook for 1-2 mins until soft.
10. Add spinach leaves and stir around pan until leaves wilt.
11. Transfer to tart base, covering evenly.
12. Add spoonfuls of ricotta, again evenly, then dot around tomato halves, cut side down.
13. Mix together cream and eggs and stir in garlic, chilli and a pinch of freshly ground black pepper and pour over tart.
14. Put in oven and bake for about 30 mins until set and pale golden.
15. Remove and leave to cool for 5 mins.
16. Release tin sides, then sit tart on a wire rack to cool.
17. Slice and serve with a rocket salad.

Serves 8 – Serving Size 1/8 of tart – Nutrition Per Serving
Calories: 290, Fat: 22g, Carbohydrate: 15g