Spinach and artichoke tart

Spinach and artichoke tart

Torta di spinaci e carciofi

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
olive oil, for oiling
flour, for dusting
675g frozen shortcrust pastry

Filling

Quantity Ingredient
1kg spinach leaves, cleaned, washed and any tough stalks removed
salt
pepper
6 tablespoons olive oil
2 onions, thinly sliced
100ml water
6 baby artichoke hearts, trimmed and sliced
300g ricotta cheese
6 eggs, beaten
70g parmesan, grated
nutmeg, freshly grated

Method

  1. Preheat the oven to 180ºC. Use a little olive oil to oil a 25cm tart tin, then dust with a little flour.
  2. Blanch the spinach in boiling salted water for about 3 minutes, then drain well. Using your hands, squeeze the spinach leaves to extract as much liquid as possible. Chop finely.
  3. Heat the olive oil and fry the onions briefly in a large saucepan. Add the water and artichokes, cover and cook until tender, about 20 minutes.
  4. In a bowl, put the spinach, ricotta, eggs, 50g of the Parmesan, a little nutmeg and some salt and pepper to taste. Mix together well.
  5. Roll the pastry out until thin and use it to line the prepared tart tin. Pour the filling into the tin, sprinkle with the remaining Parmesan and bake in the preheated oven for 30 minutes. Leave to cool a little and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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