Crisp spinach tart with squash wedges
Crisp spinach tart with squash wedges takes around 1 hour from beginning to end. This recipe serves 4. Watching your figure? This lacto ovo vegetarian recipe has 495 calories, 20g of protein, and 20g of fat per serving. If you have spring onion, a 240g pack sunblush tomatoes, spinach, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Roasted Squash Wedges, Browned Butter & Parmesan Acorn Squash Wedges, and Roasted Brown Sugar & Rosemary Squash Wedges.
Instructions
Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.
Heat oven to 180C/160C fan/gas
Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper.
Mix the butter with 2 tbsp tomato oil.
Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin.
Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.