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Spinach, pine nut and ricotta tart
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Perfect for serving at home or away, you can enjoy this delicious tart warm or cold.
150g plain flour
75g butter, cubed
50g Parmigiano Reggiano, finely grated
235g pack spinach
Freshly grated nutmeg, to season
2 large Waitrose British Blacktail Free Range Eggs
200ml pouring or double cream
25g pine nuts, toasted
If you're short of time, use ready-made shortcrust pastry and add all the Parmigiano Reggiano to the filling.
This recipe was first published in May 2015.