Ricotta Cheese and Spinach Tart



You might be looking at the picture and wondering why pink? No I have not used food colouring! All I did for this was add a teaspoon of beetroot juice, to give it that colour, simply for fun! If pink is not your colour then you can avoid that step !


For Crust:

  • Bread slices – 6
  • Melted butter – 2 tbsp

For Filling:

  • Ricotta cheese – 1 cup
  • Beetroot juice – 1 tsp
  • Spinach – 1/2 cup
  • Salt – to taste
  • Pepper – to taste
  • Mixed herbs – 1 tsp


For Crust:

  • Use a rolling pin to flatten the bread completely
  • With a brush spread the melted butter on both sides
  • Cut the sides with a pizza cutter
  • Now just slightly press each of them in a muffin tray to form tart.
  • Bake for 10 minutes at 180C it till edges golden brown

For Filling:

  • Chop the spinach finely and boil for about 5 minutes
  • Add it to the ricotta cheese
  • Add all the seasoning to the bowl and mix well

Just before you want to serve it, put a spoonful of the mixture in the tart and garnish with parsley



3 responses »

  1. You really make it seem so easy with your presentation but I find this matter to be actually something that I think I would never understand. It seems too complicated and very broad for me. I am looking forward for your next post, I will try to get the hang of it!

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