Crisp spinach tart with squash wedges

Name: Crisp spinach tart with squash wedges
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 3 eggs, beaten; 250 grams ricotta; 200 grams frozen leaf spinach, defrosted, squeezed dry and chopped; 1 spring onion, finely sliced; 1 a 145g tub fresh basil pesto; 1 butternut squash, peeled and cut into wedges; 1 a 240g pack SunBlush tomatoes in oil, roughly chopped; 270 grams pack filo pastry; 1 knob butter, melted

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.

Ingredients you will need

Spring Onions

Ricotta Cheese

Spinach

Pesto

Egg

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Spread

Squash

Tomato

Cooking Oil

Equipment you will use

Baking Sheet

Mix the butter with 2 tbsp tomato oil.

Ingredients you will need

Butter

Tomato

Cooking Oil

Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin.

Ingredients you will need

Butter

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.

Ingredients you will need

Tomato

Spinach

Butter

Squash

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Ingredients

Servings:

eggs, beaten 250grams

ricotta 200grams

frozen leaf spinach, defrosted, squeezed dry and chopped 1

spring onion, finely sliced 1

a 145g tub fresh basil pesto 1

butternut squash, peeled and cut into wedges 1

a 240g pack SunBlush tomatoes in oil, roughly chopped 270grams

pack filo pastry 1knob

butter, melted

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.