Name: Torta di Spinaci e Carciofi (Spinach and Artichoke Tart)
Yield: Serves 6
Cuisine: Italian
Ingredients: freshly grated nutmeg; flour, for dusting; salt and pepper; 300 g ricotta cheese; 1 kg spinach leaves, cleaned, washed and any tough stalks removed; 675 g frozen shortcrust pastry; 6 baby artichoke hearts, trimmed and sliced; 100 ml water; 6 eggs, beaten; 70 g Parmesan, grated; olive oil, for oiling; 6 tbsp olive oil; 2 onions, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is not dissimilar to the French quiche which, although most known for its Lorraine connections, is actually made all over France. In Liguria, a similar egg tart is made, the torta Pasqualina (Easter tart), of which this vegetarian tart is a variant.”

Ingredients

olive oil, for oiling
flour, for dusting
675 g frozen shortcrust pastry

Method

Preheat the oven to 180°C/Gas 4. Use a little olive oil to oil a 25cm tart tin, then dust with a little flour.

Blanch the spinach in boiling salted water for about 3 minutes, then drain well. Using your hands, squeeze the spinach leaves to extract as much liquid as possible. Ch