Spinach, Pepper and Pine Nut Tart


Preparation info

  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About


  • cups frozen spinach, thawed
  • 1 cup plus 2 tablespoons ricotta cheese
  • 2 eggs, lightly beaten
  • 2 garlic cloves, crushed
  • ¼ teaspoon freshly grated nutmeg
  • 13 ounces piecrust or puff pastry dough sheets, thawed if frozen and rolled out if necessary
  • 3 bottled or canned roasted red bell peppers, cut into strips
  • ¼ cup freshly grated Parmesan cheese
  • cup pine nuts
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • green salad or vegetables, to serve


  1. Heat the oven to 400°F and line a cookie sheet with parchment paper.
  2. Squeeze the excess water out of the spinach and mix together with the ricotta, eggs, garlic and nutmeg. Season lightly with salt and pepper.
  3. Lay the dough on the prepared cookie sheet, score a ¾-inch border with a sharp knife and prick the middle part of the dough several times with a fork. Spread the spinach and ricotta mixture over the dough, inside the border, then scatter the red peppers, Parmesan and pine nuts over. Drizzle with a little olive oil and brush the edges of the dough with oil. Bake the tart 25 minutes, or until the pastry is golden and the filling softly set.
  4. Serve hot with green salad or vegetables.