Spinach and ricotta tart

    • 500 g puff pastry
    • 500 g frozen spinach
    • 300 g salted ricotta
    • 1 beaten egg yolk
    • 30 g Parmesan
    • 30 g pecorino
    • Nutmeg
    • Pepper
    • 5 processed cheese slices
    • A splash of milk

1. Boil the spinach until soft and drain away any excess water. Roughly chop the spinach and then mix together the ricotta, egg, parmesan, pecorino, pepper and nutmeg in a bowl.
2. Sprinkle the crisp® plate with breadcrumbs. Roll out the puff pastry on a floured surface and divide it in half. Ensure both halves are big enough and shaped to cover the crisp plate. Place one half of the pastry over the crisp® plate and ensure that the edges are slightly thicker.
3. Cover the pastry base with the cheese slices and evenly spread the spinach and cheese mixture on top. Place the remaining puff pastry over the mixture. Pinch the edges together, prick the pastry lid with a fork and brush with the beaten egg yolk and a splash of milk. Bake for 12 minutes using the crisp® function.

Cooking time :

12 minutes


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