Easter Ricotta Spinach Tart (Printable Version)

Flaky buttery pastry surrounds a velvety ricotta-spinach blend with whole baked eggs nestled inside.

# What You Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 tsp salt
04 - 1 large egg
05 - 2-3 tbsp cold water

→ Filling

06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 tsp freshly grated nutmeg
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Whole Eggs for Center

14 - 4 medium eggs

# How to Make It:

01 - Combine flour and salt in a large bowl. Add cold butter cubes and rub into flour until mixture resembles coarse breadcrumbs. Mix in egg and enough water to bring dough together. Form into a disk, wrap tightly, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan with butter or cooking spray.
03 - Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Carefully transfer dough to tart pan, pressing into corners. Trim excess dough from edges.
04 - Whisk together ricotta, spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper in a large bowl until smooth and well combined.
05 - Spread half of ricotta mixture evenly across the bottom of the tart shell. Using the back of a spoon, create 4 evenly spaced shallow wells in the filling.
06 - Carefully crack one medium egg into each well, taking care not to break yolks.
07 - Gently spoon remaining ricotta mixture around and over the eggs, covering edges while keeping yolks exposed.
08 - Bake for 40-45 minutes until filling is completely set and top is lightly golden brown. The center should not jiggle when gently shaken.
09 - Let tart cool in pan for at least 15 minutes before removing. Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between the tender, flaky crust and the creamy ricotta filling creates something magical in every bite
  • Those whole eggs baked into the center look stunning and make each slice feel like a special occasion
  • This tart welcomes any seasonal greens you have, making it perfect for using up whatever the garden or market offers
02 -
  • Draining the ricotta and spinach thoroughly is the difference between a perfect tart and a soggy disappointment
  • The wells for the whole eggs need to be deep enough that the yolks stay covered while baking
  • This tart tastes even better at room temperature, making it ideal for Easter brunch or potluck gatherings
03 -
  • Weighing your ingredients, especially the flour, will give you more consistent results than using measuring cups
  • If your crust edges start browning too quickly, tent them with foil for the last 10 minutes of baking

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