2 Sheet frozen shortcrust pastry, thawed
100g baby spinach leaves, shredded
10 eggs, at room temperature
300ml cream
250g shaved ham, chopped
1/4 cup chopped flat-leaf parsley
1 cup grated pizza cheese
200g fresh ricotta
1) Preheat oven to 180°. Grease a 23cm round fluted tart pan with removable base, line pan with pastry, trim to fit. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured.
2) Wilt spinach in a non-stick frying pan over moderate heat. Cool.
3) Whisk eggs and cream in a large bowl. Stir in spinach, ham, parsley and half the pizza cheese. Season. Pour into pastry shell. Top with spoonfuls of ricotta. Sprinkle with remaining pizza cheese. Bake for 25 minutes or until set at centre. Stand for 15 minutes
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