Crisp Spinach Tart With Squash Wedges
This flavorful ricotta and spinach tart is a delightful combination of creamy ricotta, vibrant spinach, and fragrant basil pesto encased in a crispy filo pastry shell. Roasted butternut squash adds a sweet and savory element, while SunBlush tomatoes bring a burst of intense flavor. Perfect for a light lunch or dinner, this tart is both satisfying and visually appealing.
— Constant Cookbook
Ingredients
- 3 eggs , beaten
- 250g tub ricotta
- 200g frozen leaf spinach , defrosted, squeezed dry and chopped
- 1 spring onion , finely sliced
- ½ a 145g tub fresh basil pesto
- 1 butternut squash , peeled and cut into wedges
- ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
- 270g pack filo pastry
- knob of butter , melted
Instructions
- Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.
- Heat oven to 180C/160C fan/gas 4. 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 645 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.78 milligram of sodium
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