Hey, hey it’s Monday, and I am now using my stomach as a table for my laptop!
Yep, feeding me and my nerves…
I have been dying to share the cheese-tart recipes I made for the MS fundraiser. I made three tarts for the event and they were all out of this world. I loved each and every one of them and I am so excited to share them with you. I will be posting one, every week. Guys, you have to try these. They are so DELICIOUS and I enjoyed every bite. And going off the way my guests dug into them with gusto, I don’t think my reaction was an anomaly.
I am not going to continue raving about this mild-tasting, but super yummy tart, but I will urge you to MAKE IT!
Handful toasted pine nuts
2 sheets of puff pastry thawed
1 red onion, finely chopped
2-3 teaspoons olive oil
200g fresh spinach leaves
1 cup kalamata olives (the pitted ones)
200g fresh ricotta cheese
1/2 cup cream
Salt and pepper to taste
3 tablespoons of pine nuts toasted
4 eggs
Handful toasted pine nuts
Method
Pre-heat the oven to 200c.
Line a rectangular tart pan (33cm x 9cm) with baking paper or just grease it with butter. Press the pastry to the sides of the pan.
Allow pastry to overlap and trim the top so it sits nicely in the pan.
Prick pastry with a fork and bake in the oven for 8-10 min, remove and allow to cool.
While the pastry is cooling, heat the oil in a fry pan, sauté onions for a couple of minutes. Stir in spinach and olives and cook until spinach begins to wilt.
Spoon the spinach and olive mixture on the base of the pastry. Scatter the ricotta cheese on top.
In a small bowl stir eggs, cream, salt and pepper and pour over spinach and olive mixture.
Reduce heat to 180c and bake for 20-25 minutes.
Remove from oven, scatter pine nuts on top, and serve hot.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
