From our guest recipe blogger, Doris Cassar
The only thing I like more than having houseguests is cooking for them. This is a delicious tart I can prepare in advance, stash in the refrigerator overnight and bake the next morning. The filling is based on one my grandmother prepared when making homemade ravioli. She made each ravioli so large it would practically fill a dinner plate, then wondered why we couldn’t eat more than one! This is a way for me to enjoy her great filling without eating all that pasta. The tart is great for brunch. Served with a quick tomato basil salad, it makes a tasty lunch too.
Ingredients:
- 2 cup bread crumbs
- 1 1/4 cups grated cheese (I like pecorino romano)
- 1/3 cup olive oil
- 1 10 oz box frozen, chopped spinach*-thawed and well drained
- 1c part skim ricotta (I like to use fresh if I can find it)
- 1 1/2 lb fresh mozzarella, chopped
- 2 large eggs
- dash of nutmeg
- 2 tbl dried parsley
- salt and papper (to taste)
*sautéed kale can be substituted for spinach.
Directions:
1. Preheat the oven to 375 degrees. Place a cookie sheet onto the middle rack.
2. Spray a 10”tart pan with non stick spray (or a 9” springform pan.) In a small bowl, combine breadcrumbs and olive oil. Press into the bottom of your pan, distributing evenly (I like to use the bottom of measuring cup or back of a wooden spoon.)
3. In a large mixing bowl, combine ricotta, mozzarella, 1c grated cheese, eggs, parsley, nutmeg, salt and pepper.
4. Add the spinach. Combine well. Spread evenly onto crust.
5. Sprinkle with remaining 1/4 cup of grated cheese drizzle with additional olive oil. Place the tart pan on the hot cookie sheet. Bake for 20-30 minutes or until just set. Cool. Carefully unmold on to a serving plate.
Serves 6.
