Spinach, Ricotta + Sweet Potato Tart

Spinach, Ricotta + Sweet Potato Tart
Packed with protein to sustain lean muscle and calcium for good bone health, ricotta is satiating and nourishing for the body and gives this tart a divinely soft and creamy texture. This recipe is from my award winning cookbook Earth To Table.The addition of sweet potatoes and leafy greens provides B vitamins and antioxidants.

INGREDIENTS

Serves 4

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

METHOD

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 & INSPIRATION


Use blanched silverbeet (chard) in place of spinach. Serve warm or cold with leafy greens.

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