Spinach and Ricotta Tart (Torta rustica con spinaci e ricotta)

Ingredients for 4 persons

2 Puff Pastry Sheets
200 gr (7.05 oz) Steamed Spinach
150 gr (5.29 oz) Fresh Ricotta Cheese
200 gr (7.05 oz) Grated Parmesan
2 Eggs
Salt and Black Pepper

VIDEO RECIPE
Spinach and Ricotta Tart

Place ricotta in a large bowl, stir with a wooden spatula then add the spinach, the eggs, grated parmesan a pinch of salt finally add grated black pepper. Give it a really good stir to mix all the ingredients

Roll out one of the pastry sheets, let it adhere to the bottom and edges of the mould. Spoon the spinach and ricotta mixture into the bottom of the tart and spread evenly
Roll out the remaining puff pastry, cover the top, press down gently, trim off any excess puff pastry from the edges then pinch the edges together firmly to seal them. Remove excess oven paper from edges, press gently with a fork and make little holes on the top of the tart

Preheat oven to 190 C (374 F) and bake for about 20/30 minutes. After 30 minutes remove from oven and let it sit until reaches room temperature. Once the tart is cool, using the oven paper, gently remove it from the mould then slide the tart onto your serving plate