SPINACH, RICOTTA + SWEET POTATO TART
By Teresa Cutter
What's great about it
1 kg fresh deli style ricotta, strained
6 organic eggs
750 g (24 oz) blanched or frozen spinach leaves moisture squeezed out
1 bunch fresh chopped parsley leaves
generous pinch of sea salt to taste
1 large sweet potato, shaved into fine ribbons
2 tablespoons extra virgin olive oil
PREHEAT oven to 160°C (320°F) fan-forced.
COMBINE ricotta and eggs in a mixing bowl.
ADD the spinach, parsley and a generous pinch of salt then mix until combined, then pour into a lined 25cm (10 inch) baking tin.
COMBINE sweet potato wth the olive oil and cover the top of the tart loosely. It will seem like a lot but the sweet potato will collapse as it cooks.
BAKE for 60 - 75 minutes until set. The top of the tart should wobble when touched then it's ready.
REMOVE from the oven and allow to come to room temperature before removing from the tin.
SERVE and enjoy.
Notes and Inspiration
Use blanched silverbeet (chard) in place of spinach. Serve warm or cold with leafy greens.