Easter Tart with Ricotta and Spinach (Printable Version)

Buttery pastry shell with ricotta, spinach, and baked eggs for Easter brunch.

# What You Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 large egg
05 - 2-3 tablespoons cold water

→ Filling

06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Whole Eggs for Center

14 - 4 medium eggs

# How to Make It:

01 - In a large bowl, mix flour and salt. Add cold butter and rub into the flour until mixture resembles breadcrumbs. Add egg and water, mixing until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
02 - Preheat oven to 375°F. Grease a 9-inch tart pan.
03 - Roll out the chilled dough on a floured surface and line the tart pan. Trim edges as needed.
04 - In a large bowl, combine ricotta, chopped spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper. Mix until smooth.
05 - Spread half the ricotta mixture into the tart shell. Using the back of a spoon, make 4 evenly spaced wells in the filling. Carefully crack an egg into each well.
06 - Gently spoon the remaining ricotta mixture around and over the eggs, being careful not to break the yolks.
07 - Bake for 40–45 minutes, or until the filling is set and lightly golden.
08 - Cool for at least 15 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between tender ricotta and rich baked egg yolks creates something almost custard like
  • It serves a crowd beautifully but looks impressive enough for centerpiece status
  • The pastry comes together faster than you would expect, especially if you keep everything cold
02 -
  • Spinach must be squeezed completely dry or water will pool at the bottom of your tart
  • Room temperature ricotta blends more smoothly than cold from the fridge
  • The whole eggs continue cooking after the tart comes out of the oven, so pull when yolks still look slightly underdone
03 -
  • Use store bought puff pastry as a shortcut if you are pressed for time
  • Blind bake the crust for 10 minutes if you prefer a crispier bottom

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