Wednesday, April 30, 2008
Tarte with spinach
Here's a tasty and easy recipe that can be served on all occasions. It's one of my favorite recipes that accompanies me for almost 20 years having always a huge success.
I thought of combining the tarte with the napkin ring "DAISY". Daisy is made of galvanized aluminum wire and a wooden painted pearl; the tarte and Daisy evoke in me a feeling of simplicity, so I find them in harmony on my table. Click here to shop for them.
The spinach tarte is certainly a recipe passe-partout: as a main course, it can be served hot on a bed of salad; as an accompaniment of an aperitif, it's delicious warm, cut into small squares; finally, served at room temperature, is ideal for a picnic in the countryside.
I usually prepare the tarte the day before, in order to have time to devote to its presentation: in my opinion a white or light tint shallow plate will be perfect. If on the other hand you want to give a touch of joy to the table, then I suggest to use a colored or fantasy plate.
This recipe is unpretentious but at the same time tasty and fragrant. Certainly it will stimulate your imagination for an original presentation: your own!
Time: 20 minutes to prepare and 30 minutes to bake. Kcal per person: 330
Preheat the oven: 200 C (400 F)
For 6 person you'll need:
-1 ready made roll dough (pâte brisée)
-ricotta cheese 250 g - 8,5 oz (ricotta is a fresh and creamy white cheese, slightly sweet in taste, that contains around 5% fat. It is somewhat similar in texture to some cottage cheese variants, though considerably lighter.)
-frozen spinach 1 kg - 35 oz (you can use fresh spinach instead, the preparation will be longer but the taste will repay. I usually use the organic frozen ones that I think are a good compromise between taste, health and quick preparation)
-salt, ground pepper and ground nutmeg
*thaw frozen spinach in the microwave according to the instructions on the package, then squeeze them to remove the excess of water
*put the spinach, the ricotta cheese, the eggs, salt, pepper and nutmeg in a mixer and mix for 30 seconds
*roll out the dough and place it in a pie dish (diameter 20 cm - 8")
*pour the filling on the dough; fold the flaps of dough over the borders of the filling.
*bake for about 30 minutes or until the dough is golden
While the tarte is baking, you'll begin to smell a delicious perfume which will inspire your presentation and....enjoy!