Spinach & Ricotta Tart

 1 cup Ricotta cheese
 ½ cup Feta cheese
 1 ¼ cups Panko
 220 g Spinach
 1 tbsp Thyme
 1 tsp Black pepper
 ½ tsp Nutmeg
 1 Puff pastry sheet
 ½ cup Swiss cheese
 2 Tomatoes
 ½ tsp Sugar
1

Preheat oven to 230 °C.

2

Blanch the spinach. Chop the feta. Grate the Swiss cheese. Slice the tomatoes.

3

Combine the ricotta, feta, breadcrumbs, spinach leaves, thyme, salt, pepper and nutmeg in a bowl and mix well.

4

Line the base and sides of a 20cm tart tin with the puff pastry and prick the base with a fork.

5

Spoon the mixture in to the pastry case, spreading the mixture evenly over the base. Sprinkle with the grated Swiss cheese and cover with a single layer of the sliced tomatoes. Sprinkle a small amount of sugar over the tomatoes.

6

Bake in the oven at 230 °C for about 25 minutes or until the cheese is browned and bubbling and the pastry is golden.

Ingredients

 1 cup Ricotta cheese
 ½ cup Feta cheese
 1 ¼ cups Panko
 220 g Spinach
 1 tbsp Thyme
 1 tsp Black pepper
 ½ tsp Nutmeg
 1 Puff pastry sheet
 ½ cup Swiss cheese
 2 Tomatoes
 ½ tsp Sugar

Directions

1

Preheat oven to 230 °C.

2

Blanch the spinach. Chop the feta. Grate the Swiss cheese. Slice the tomatoes.

3

Combine the ricotta, feta, breadcrumbs, spinach leaves, thyme, salt, pepper and nutmeg in a bowl and mix well.

4

Line the base and sides of a 20cm tart tin with the puff pastry and prick the base with a fork.

5

Spoon the mixture in to the pastry case, spreading the mixture evenly over the base. Sprinkle with the grated Swiss cheese and cover with a single layer of the sliced tomatoes. Sprinkle a small amount of sugar over the tomatoes.

6

Bake in the oven at 230 °C for about 25 minutes or until the cheese is browned and bubbling and the pastry is golden.

Spinach & Ricotta Tart