Spinach + Ricotta Tart
By Teresa Cutter
What's great about it
This recipe is featured in my 80/20 Diet book and it's basically a throw it all in the food processor style of tart that practically makes itself. Leafy greens such as spinach are a great source of vitamins, minerals and fibre. The darker the leaves the more nutrients it contains. Ricotta is a good source of protein, which encourages muscle growth and repair. Protein also stimulates the production of growth hormone that is responsible for bone and muscle strength and that decreases as we age.
1 kg ricotta, firm quality deli-style
200g English baby spinach
6 free-range eggs
1 teaspoon sea salt
1/5 cup parsley, chopped
1/4 teaspoon ground nutmeg
1 sweet potato
2 tablespoons olive oil
leafy greens or micro herbs, to garnish
- PREHEAT oven to 160°C (325°F)
- PREPARE a 25 cm (10 inch) baking tin by lining it with baking paper on all sides and on the base.
- COMBINE ricotta, spinach, eggs, 1/2 teaspoon salt, parsley and nutmeg in a food processor.
- POUR mix into the baking tin.
- PEEL sweet potato into thin ribbons using a potato peeler or mandoline.
- TOSS sweet potato ribbons in a little olive oil and the remaining salt.
- LAY the sweet potato over the tart loosely.
- BAKE for 75 minutes or until set.
- REMOVE and allow to cool for 1 hour before removing tart from the tin.
- SERVE warm or cold garnished with greens.
Notes and Inspiration
Cottage cheese can be used in place of the ricotta.
To make it dairy free, substitute the ricotta for the same weight in mashed white cannellini beans or firm organic tofu.
Drizzle with salsa verde and serve with leafy greens and tomato relish