Spinach Ricotta Feta Cheese Tart

Hmmm...yummm. My wife and I we both love the taste of Feta. It is a crumbly, salty treat and you have to be careful while using it because the taste can be very overpowering. This is a lovely treat for dinner with nice watercress, rocket and baby spinach salad and couple of slices of steamed beetroot. For kids it is a wonderful option for school lunch box. When I cooked this, my kids didn't enjoy the salty taste of Feta so I had to prepare a second round substituting Feta with Cheddar Cheese (all time favourite with kids). This a low fat healthy meal option and nice way to make kids eat spinach. I came across this recipe while I was flying Singapore Airlines from Sydney to Singapore with my 5 year old daughter. It was a part of special Child's meal. When it was served it looked more like quiche. I am calling it a tart because the like quiche the pastry sheet does not cover the sides in my recipe. 
So without wasting any time let us see what you will need to make this lovely dish. 

Spinach Ricotta Feta Cheese Tart

Ingredients

• 1 Shortcrust Pastry sheet
• 3 Eggs
• 1 Cup of fresh Ricotta Cheese
• 1/4 Cup of roughly crumbled Feta cheese (or 1/2 cup of grated Cheddar Cheese)
• 1 Tablespoon Parmigiano-Reggiano or better known as Parmesan in English
• 1/4 Cup chopped spinach ( I had used the frozen one)
• Salt and Pepper to taste
• Springform Cake Tin

Method

• Thaw a shortcrust pastry sheet at room temperature. 
• I will be using Springform cake tin. This is nice cake tin with a spring lock on the side. You snap it open and the base of the tin comes out. 

Springform Cake Tin

• Using the round base of the tin, with a paring knife cut the pastry sheet in a round shape as shown below. Keep some extra margin along the circumference of the base while cutting.

Cut the pastry sheet. 

• Pre-heat your oven at 180 degree C. These tins are usually non-stick so you don't have to use baking paper or grease. Line the sheet on the base of the tin and lock the base. Bake the sheet for not more than 7-10 mins. 

Bake the shortcrust pastry sheet

• In a large bowl crack 3 eggs and beat it well with an egg beat until it is pale and frothy.

3 Eggs

Beat the eggs until pale and frothy

• Add spinach, ricotta, feta or Cheddar (depending on which one you are making), parmesan, salt and pepper and mix well. Please be very careful with salt if you are using Feta cheese. Mix all the ingredients lightly.

Cheese, spinach and egg mixture

• In the mean time, your pastry sheet should partially cooked. Take out the tin and top it with this egg mixture.

Ready to bake

• Bake it for 30mins or until the top of the tart is golden brown and set.

Spinach Ricotta Tart

• Let it cool down slightly and then run the knife around the edge of the tart. Once it is totally cooled down, open the springform tin and cut the tart according to your serves. 

Serve the tart

• Serve the tart with some nice salad and steamed beetroots. 

Spinach Ricotta Feta Tart

I hope you will enjoy it. You can store it in fridge for 2-3 days. It can be eaten warm or cold doesn't matter.  Let me know how did you go.

Remember Compute, Create, Cook is all about learning something new and sharing. So until next time... Happy Computing!