Spinach and Ricotta Tart with Roasted Cherry Tomatoes; Crunchy pastry filled with spinach and ricotta, a hint of lemon and sweet roasted cherry tomatoes on top. A quick, easy meal perfect for lunch or dinner.
Well the cold weather definitely hit this weekend. The sun was out, but the wind with the type that goes right through you… it was boots, wooly jumpers (sweaters for those non Aussies!), scarves and a chance to pull out my collection of winter hats (I may have a slight obsession…).
For me, who cannot say no to food… it is also seems to be a good excuse to eat. Not at the time, but without a doubt, every cold day I get to the end and think… did I really eat all of that?! (btw, she says as she munches into chocolate – the most amazing raw dark chocolate I might add).
I have been so busy lately… getting back into a gym routine (which I completely un did this weekend… now eating chips, but the herbal tea kinda helps to even out the good to bad ratio, yah?! 😉 ) work demands and then the awesome stuff- family visits, shopping and blogging. So, dinners have been quick fixes- things that I can cut corners, prepared quickly and mostly, avoid trips to the supermarket by using up things in the fridge or freezer.
Normally to make this, I would knock up a batch of my Spelt Olive Oil Pastry but when I don’t have time, a sheet of short crust pastry from the freezer does the job.
With the leaves in middle of turning golden hues and flaming fiery reds, it is the perfect time to snuggle up to some warm soup (keep your eye out for my roasted tomato soup coming soon!) and a crunchy ricotta tart. If you are getting ready for sun tans, sarongs and summer cocktails… this would be perfect with a crisp, fresh salad.
What is your favourite season?
Or more to the point, what is your favourite thing about the change in menu as the seasons change?
- 1 sheet of short crust pastry or spelt pastry (see link above)
- Drizzle of olive oil
- 1 medium-large onion - finely dice
- 1 large or 2 small cloves of garlic
- 250 grams frozen spinach (at least partly thawed is best, if frozen- cook in the below steps until the water has evaporated)
- 250 grams low fat firm ricotta
- pinch of white pepper and black pepper
- pinch of salt
- ½ teaspoon lemon rind finely grated
- 250 grams cherry tomatoes
- drizzle of balsamic vinegar
- Preheat a fan forced oven to 180 degrees Celsius.
- Line a oven tray with baking paper and place the tomatoes in a single layer with a drizzle of olive oil, sprinkle of salt and black pepper. Place in the oven and roast until soft, approximately 20 minutes. When taken out of the oven, drizzle with a small amount of balsamic vinegar.
- Meanwhile, line a pie dish with the pastry and place in the oven to blind bake for 5 minutes.
- In a frypan, heat the oil and sauté the onions until translucent. Add the garlic and cook for another 2 minutes.
- Add the spinach and ricotta cheese. Break the ricotta up with a spoon and mix well with the spinach, onion and garlic.
- Add the white pepper, lemon rind and salt to taste.
- Place the mixture into the pie dish lined with the pastry.
- Turn oven up to 200 and place the tart back into the oven to cook for another 15-20 minutes or until the top is slightly golden and the pastry is cooked.
- Serve with the roasted tomatoes on top.
- Store any left overs in the fridge in an air tight container.