Spinach & Ricotta Tart with Pine Nuts
Ingredients
- 350g short crust pastry
- 250g Emborg Frozen Spinach, defreosted and not chopped
- 250g Hanini Irkotta
- 3 tbsp Elmlea Single Cream
- 2 eggs, beaten
- 30g Parmesan, grated
- 3 tbsp toasted pine nuts
- 2 tbsp chopped fresh dill
Method
- Line a 18 – 19 cm flan tin with the short crust pastry.
- Bake blind in the oven for 10 minutes.
- Make the filling by mixing together all the remaining ingredients.
- Spoon into the pastry base, even out and bake in the oven for 20 – 25 minutes.
- Serve with extra toasted pine nuts and dill.