Italian Easter tart

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4–6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the filling

  • 2 tbsp olive oil, plus extra for greasing
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 400g/14oz large leaf spinach, roughly chopped
  • 1 bunch fresh dill, finely chopped
  • 400g/14oz Swiss chard, finely chopped
  • 500g/1lb 2oz ricotta
  • 100g/3½oz parmesan, finely grated
  • generous pinch freshly grated nutmeg
  • 1 lemon, zest only
  • freshly ground black pepper, to taste
  • 5 free-range eggs
  • 2 x 320g sheets ready-rolled puff pastry

Share this post

PinIt
scroll to top
error: Content is protected !!