A crowd pleaser and easy to make, this Savoury Tart with Ricotta, Spinach and D’Orsogna Chorizo is a wonderful dish to serve as a family meal. The flaky pastry, wood-smoked Chorizo and creamy ricotta cheese is perfect for sharing or to bring along for a picnic!
INGREDIENTS:
2 tbs extra virgin olive oil
1 garlic clove, bruised
500 gr of baby spinach
400g ricotta, drained
1 tsp grated nutmeg
Finely grated zest of 1/2 lemon
150 gr of chorizo chipped into 1/2 cm pieces
1/2 cup (50g) grated parmesan
1/2 cup (50g) grated pecorino
3 eggs
375g frozen puff pastry, thawed
METHOD:
1. Preheat the oven to 200°C. Line a 24 cm springform cake pan with baking paper.
2. Heat 1/2 of the oil in a large frypan over high heat. Add chorizo and cook for 2-3 minutes, lift out and set aside. minutes. heat up the remaining oil, and cook garlic for 30 seconds or until fragrant. then add spinach and cover with the lid. Cook for 2-3 minutes until wilted. Season with salt and set aside to cool. Remove garlic and discard. Drain spinach in a colander, pressing down to remove excess liquid.
3. Combine the baby spinach, chorizo, ricotta, nutmeg, lemon zest, cheeses, and 2 eggs in a large bowl, season, and set aside. Roll out the pastry on a lightly floured surface until 5mm thick, then line the base and 4cm up the side of the pan to form a rim. Cut the remaining pastry into strips. Spoon the ricotta mixture into the base, smoothing the surface with a spoon.
4. Arrange pastry strips in a lattice pattern over the filling. Lightly beat the remaining egg and brush over the pastry. Transfer to a baking tray and bake for 40-45 minutes until golden and crisp.
Hi this is Sylvia Koka today I want to show you one of my favorite recipes spinach ricotta and Chito tart this is one of those recipes that will make everybody happy and of course it all starts with some beautiful wood smoked dorsia Chito it’s going to impart this
Tart with the most incredible flavor just going to cut it up into chunks and just give it a bit of heat in a hot pan with a tiny bit of olive oil and add the happy Sizzle I’m going to add a little bit of bashed garlic the skin is still on all
We want basically is the essential oils of the garlic as you can see here I’ve got some spinach that I’ve already cooked and there’s nothing fancy to it it’s literally baby spinach in a hot pan with Tini drizzle of oil a little bit of garlic and the lid on and the sting
Cooks the spinach in no time at all and drain off all the liquid cuz we don’t want that in our tart time to make our feeling I’ve got some beautiful full cream Ricotta and I’m just going to mash up with a fork and to that two eggs parmesan cheese and pecorino for some
Extra flavor pepperiness and mix it around let’s have a look at our charita oh that’s looking lovely lemon zest every time I make this tart I always make sure I put lots of lemon zest it just works so well with the spinach with the richness of the
Chito and the other ingredient I can’t live without when making this start is nutmeg you’ll only need about4 to half a teaspoon at the most it’s one of those elusive ingredients that you put in a recipe and people will go like oh what’s in this it’s nutmeg bit of
Salt here we go let’s add the spinach and mix all of this in it smells so beautiful this is such a classic recipe just need the Chito now and mix it now this is a tart so we need a tart tin that’s been lined with pastry and I know
That this looks like a lot of filling and it is but we’re going to pack it CU we want each slice to be abundant flatten it with a spoon and I have saved some of the pastry and cut it into strips and I’m just going to crisscross it on top in a
Pretty lattice pattern just brush it with a little bit of egg wash so that once it’s in the oven it goes golden and delicious and it will need a fair bit of time in the oven in between 45 to 50 minutes okay this is cool down enough
That I can handle it safely it’s still warm so you still have to be careful because you don’t want to rip it apart one swift movement let’s cut a slice that’s a generous slice