Name: Spinach and Cheese Tart with Mint
Yield: Makes one 10 inch (25-cm) tart to serve 8
Cuisine: Belgium
Ingredients: ½ teaspoon pepper; 8 ounces (225 g) farmer cheese or whole-milk ricotta cheese; 1 pound (450 g) spinach; 1 large bunch mint; ¼ cup (90 g) grated Parmesan cheese; 2 eggs; 2 to 3 tablespoons olive oil, more for brushing; ½ teaspoon ground ginger; Salt (optional); 3 cups (390 g) flour, more for rolling; 1 egg yolk; ¼ teaspoon salt; 4 to 5 tablespoons (60 to 75 ml) cold water; 2/3 cup (140 g) butter, more for the pan

Preparation info

Makes
8
10 inch tart to serve

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

8 ounces (225 g) farmer cheese or whole-milk ricotta cheese
1 pound (

Method

To make the filling

Line a strainer with the cheesecloth, place over a bowl, add the farmer cheese, and leave to drain for 30 minutes. Bring a large pan of salted water to a boil. Remove and discard the tough stems from the spinach leaves. Strip the mint leaves from their stems and discard the stems. Add the spinach and mint leaves to the boiling water and