Ricotta and Spinach Tart
  • Olive oil
  • All-purpose flour for dusting
  • 1 sheet of frozen puff pastry, thawed
  • 1½ cups ricotta
  • 2 large eggs, separate the whites from one of the egg and beat 1 whole egg + yolk
  • ½ cup mozzarella, cubed
  • ½ cup prosciutto, sliced thin
  • ¼ cup parmesan
  • 3 cups spinach, chopped
  • 1 cup mushrooms, sliced thin
  • ½ yellow onion, chopped
  • 3 garlic cloves, minced
  • salt and pepper
  1. Preheat oven to 375 degrees F.
  2. Lightly coat an 8-inch baking pan with olive oil.
  3. Roll out puff pastry until it measures about 14 by 11 inches. Trim off about 2-inches.
  4. Fit the dough into the baking pan letting the dough hang up off the sides.
  5. In a saute pan, cook mushrooms and onions until soft. Add garlic and cook for another minute. Then add spinach and cook until wilted. Remove from burner and allow to cool.
  6. Meanwhile, in a large bowl, mix together ricotta, eggs, mozzarella, prosciutto and parmesan.
  7. Once the vegetable mixture has cooled, squeeze out as much moisture as possible using a paper towel. Add to ricotta mixture. Season with salt and pepper.
  8. Spread ricotta mixture over the puff pastry and fold over the dough that is hanging over the pan. Poke holes in the dough with a fork ad brush with egg white.
  9. Bake until pastry is golden and filling is set, about 40 minutes.
  10. Allow to cool 10-15 minutes before serving.
Recipe by Erin Dishes Nutrition at http://erindishes.com/breakast/