Contributed By Marissa Bognanno, Author of The Boot Blog
Today there’s a wintry wind blowing through town, ruffling up all the laundry and swaying the palm trees this way and that. I’m in the mood for something comforting and quick for lunch, so I’m going to whip together this spinach and ricotta rustic tart, from my very own e-cookbook “ten [easy] italian recipes.” This little beauty is one of my favorites.
Spinach & Ricotta Rustic Tart
1 sheet puff pastry dough
1 lb frozen spinach, defrosted and drained well
1 cup fresh ricotta (it’s important that it be fresh)
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Squeeze out as much liquid from the spinach as you can. In a bowl mix well with the ricotta, egg, cheese, salt and pepper. In a baking dish lined with parchment paper, roll out the dough and place the filling in the center. Fold over the edges so as to cover the filling. Make some slits with a knife in the top to ventilate. Bake at 350 degrees for 35-40 minutes or until golden on top. Serve hot or room temperature.
For nine more easy, wholesome, purely Italian recipes, look no further than here! And to those of you who have it already, what do you think? Have you made anything yet?