Easter Tart with Ricotta and Spinach

The year my grandmother decided we were having an Italian Easter feast instead of our usual ham dinner, she arrived with this tart wrapped in tea towels. I was sixteen and skeptical about spinach at a holiday meal. But then I watched her lift the fluted edge to reveal those golden eggs nestled in creamy green filling, and I understood why some traditions stick around.

Last spring I made this for brunch when my sister announced she was expecting. We ate on the back porch while the morning was still cool, and she kept going back for small slices until half the tart was gone. Sometimes the simplest celebrations become the ones you talk about years later.

Ingredients

• 2 cups all purpose flour: The backbone of your pastry crust, giving it structure and tender bite
• 1/2 cup unsalted butter: Keep this ice cold and cubed for the flakiest results
• 1/2 tsp salt: Enhances flavor in both crust and filling
• 1 large egg: Binds the pastry dough together
• 2-3 tbsp cold water: Add just enough to bring the dough together without making it tough
• 2 cups ricotta cheese: Well drained ricotta prevents a soggy bottom
• 1 cup cooked spinach: Squeeze out every drop of moisture or your filling will weep
• 3/4 cup grated Parmesan: Adds savory depth and helps bind the filling
• 3 large eggs: These get whisked into the ricotta mixture for creaminess
• 1/4 cup heavy cream: Makes the filling luxurious and smooth
• 1/4 tsp freshly grated nutmeg: A classic Italian pairing with spinach that adds warmth
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously because the pastry needs contrast
• 4 medium eggs: These nestle into wells for that stunning sunny center

Instructions

Make the pastry dough:

Work quickly to rub cold butter into flour until you see coarse crumbs, then stir in egg and just enough water to form a dough that holds together when pressed.

Chill the dough:

Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes so the gluten relaxes and the butter firms up again.

Prepare your pan:

Heat oven to 375°F and generously butter a 9 inch tart pan, paying attention to the fluted edges.

Roll and line:

Roll dough on a lightly floured surface until large enough to drape over your pan, then ease it in and trim the excess with kitchen shears.

Mix the filling:

Whisk ricotta, chopped spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper until completely smooth.

Create the wells:

Spread half the ricotta mixture into the crust, then use a spoon to form 4 shallow indentations where the whole eggs will sit.

Add the whole eggs:

Carefully crack an egg into each well, taking care not to break the yolks as you place them.

Finish layering:

Spoon remaining filling around the edges of the eggs, leaving the yolks exposed for that beautiful presentation.

Bake until golden:

Bake 40 to 45 minutes until the filling is set and the pastry is golden brown.

Rest before serving:

Let the tart cool for at least 15 minutes so the filling sets up properly.

Pin It

My friend Maria taught me to serve this slightly warm rather than piping hot. She says the flavors need time to wake up and get friendly with each other, and now I always let it rest while I brew coffee and set the table.

Making It Your Own

Sautéed leeks or spring onions folded into the filling add sweetness that balances the earthy spinach. Swiss chard works beautifully if you want something with more body than spinach, and fresh herbs like basil or thyme brighten the whole thing up.

Timing The Bake

The tart is done when the filling puffs slightly and a knife inserted near the center comes out clean. If the crust browns too quickly, tent with foil for the last 10 minutes. Underbaking leaves the filling unset, while overbaking makes the eggs rubbery.

Serving Suggestions

This tart wants a crisp white wine like Pinot Grigio and a simple green salad dressed with lemon vinaigrette. It travels well wrapped in foil, making it perfect for potlucks or Easter brunch.

• Leftovers reheat beautifully at 350°F for 15 minutes
• Serve at room temperature for a picnic lunch
• The tart keeps in the refrigerator for up to 3 days

Pin It

There is something deeply satisfying about cutting into this tart and watching those golden yolks run onto the plate. It is the kind of food that makes people feel taken care of.

Recipe FAQs

→ Can I make this tart ahead of time?

Yes, you can prepare the dough and filling components up to a day in advance. Store the dough wrapped in the refrigerator and keep the filling covered. Assemble and bake just before serving for the best texture and presentation.

→ How do I prevent the crust from getting soggy?

Ensure your ricotta is well-drained and spinach is thoroughly squeezed of excess moisture. You can also blind-bake the crust for 10 minutes before adding the filling to create a barrier against wet ingredients.

→ Can I use store-bought pastry instead?

Absolutely. A good quality refrigerated pie crust or frozen puff pastry works well. Just thaw according to package directions and proceed with the recipe as written.

→ What other greens can I use?

Swiss chard, kale, or arugula make excellent substitutes for spinach. Just remember to cook and squeeze them thoroughly to remove excess moisture before adding to the ricotta mixture.

→ How should I store leftovers?

Store cooled tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes. The texture is best served warm or at room temperature.

→ Can I freeze this tart?

The unbaked tart can be frozen for up to 2 months. Wrap tightly in plastic and foil. Bake from frozen, adding about 10-15 minutes to the baking time. Already-baked tart can also be frozen, though the texture may be slightly affected.