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    Ricotta Cheese and Spinach Tart

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    Ricotta Cheese and Spinach Tart

    Home-made pasta enclosing a savoury filling to serve warm or cold with a green salad.

    • Preparation time: 20 minutes plus 30 minutes chilling
    • Cooking time: 30 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes


    • The filling
    • 1 x 250g tub Galbani Ricotta Cheese
    • 1 x 500g pack frozen whole leaf spinach, defrosted and well drained
    • Freshly grated nutmeg
    • 2 medium eggs
    • 50g pine kernels, toasted
    • Zest of 1 lemon
    • 100g grated Parmesan
    • Salt and freshly ground black pepper
    • Milk to glaze
    • The pasta
    • 1 pack Waitrose Fresh Thyme, chopped
    • 400g Waitrose Strong Plain Flour
    • Pinch of salt
    • 1 pack Waitrose Fresh Basil, chopped
    • 3tbsp olive oil
    • 3 medium eggs, beaten


    1. Sift the flour into a bowl and add the salt and herbs. Make a well in the centre. Add the oil and then gradually add the eggs. Mix until smooth, adding a little water if required.
    2. Knead for 10 minutes, then wrap in cling film and place in a refrigerator for 30 minutes. Combine all the filling ingredients.
    3. On a floured surface, roll out two-thirds of the pasta and use to line a 23cm square tin. Spoon the filling into the pasta and smooth out to cover the base.
    4. Roll out the remaining pasta and cover the top. Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little milk, prick and place in the centre of a preheated oven 200ºC, gas mark 6 for 25-30 minutes until golden on top.

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