Indian Food Recipes Menu - Spinach and Ricotta Tart

Spinach and Ricotta Tart

½ cup plus 3 tablespoons (75g) whole-wheat flour

½ cup plus 3 tablespoons (75 g) all-purpose flour

1 teaspoon caraway seeds

5 tablespoons (75 g) shortening

¼ cup (60ml) cold water

1 tablespoon olive oil

1 onion, peeled and finely chopped

2 large eggs

8-9 oz (250) ricotta cheese

1 teaspoon grated nutmeg

11 oz (300g) frozen ready-chopped

Spinach, thawed and drained

3 oz (75g) cheddar cheese, grated

Black pepper to taste

2 tablespoons sun-dried tomato puree

Preheat the oven to 400^oF (200oC). Combine the flour and caraway seeds in a mixing bowl. Using your fingers, rub the fat into the flour until the mixture resembles breadcrumbs. Add sufficient water to make a soft but not sticky dough. Knead lighly for 1-2 minutes, then place in a plastic bag and chill in the fridge while you prepare the filling.

Heat the olive oil in a frying pan and fry the onion over a low heat for 5 minutes until soft. Set aside to cool.

Beat the eggs with the ricotta cheese and nutmeg. Stir in the spinach and 2/3 (50g) of the Cheddar cheese and season with pepper.

Rollout the pastry to fit a 9-inch (23cm) diameter, loose-bottomed tart pan.

Spread the tomato puree over the pastry and sprinkle the onion over. Pour the spinach mixture on top, and sprinkle the remaining cheese over it. Bake for 45 minutes or until the filling is set and the pastry crispy.

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