Spinach, ricotta, pine nut and dill tart recipe
This stunning spinach, ricotta and dill tart is ever so easy to make – just make sure to squeeze as much liquid out of the spinach as you can!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Microplane
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
- Fork
- Mixing bowl
- Pitcher
- Parchment paper
Ingredients
- 320g ready-rolled shortcrust pastry
- Flour for dusting
- 250g frozen spinach
- 2 medium free-range eggs
- 150g ricotta
- Splash of double cream
- 25g ready grated parmesan
- Pinch of freshly grated nutmeg
- 2-3 tbsp roughly chopped fresh dill, plus extra to serve
- 3 tbsp pine nuts, toasted
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