Spinach and ricotta tart with sunblushed tomatoes

For a tasty vegetarian meal try Abigail Fawcett's savoury tart, topped with a classic spinach and ricotta mixture
Spinach and ricotta tart with sunblushed tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 pinches black pepper
  • 850 g spinach
  • 200 g ricotta cheese
  • 100 g parmesan, grated
  • 130 g sun-blushed tomatoes, 100g chopped and 30g whole
  • 20 ml olive oil
  • 500 g puff pastry
  • 1 eggs, beaten for egg wash


1. Preheat the oven to 200C/gas 6. Bring a large pan of salted water to the boil. Add the spinach and blanch briefly, drain, refresh in cold water, drain and squeeze dry. 2. Place the blanched spinach in a mixing bowl with the ricotta, Parmesan, chopped sun-blushed tomatoes and olive oil. Mix together well. 3. Roll out the puff pastry into a rectangle. Using a knife, cut a frame inside the puff pastry rectangle, taking care not to slice through the pastry all the way. Prick the puff pastry rectangle with a fork and brush with beaten egg. 4. Place the puff pastry on a greased baking sheet. Spread the spinach mixture evenly over the puff pastry rectangle, spreading it within the frame. 5. Bake the spinach tart for 15 minutes. 6. Serve warm from the oven, topped with the whole sun-blushed tomatoes and cut into slices.

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