This delicious tart is just the dish to make when you come see big beautiful bunches of organic silverbeet or spinach. The flavour is reminiscent of a spinach quiche or a spanikopita made without the pastry. It can be enjoyed warm or at room temperature and any leftovers make a lovely lunch or even breakfast.
The pine nuts are optional, though I think they add a wonderful taste and crunch. You could always sprinkle them over only half the tart as I did to please both those who love them and those who don’t.
Spinach & Cheese Crustless Tart
This delicious tart is just the dish to make when you come see big beautiful bunches of organic silverbeet or spinach. The flavour is reminiscent of a spinach quiche or a spanikopita made without the pastry. It can be enjoyed warm or at room temperature and any leftovers make a lovely lunch or even breakfast.
Ingredients
- 250 grams ricotta or feta , or a combination of both
- 1 large bunch silverbeet or English spinach , or a combination of both
- 1 tbsp butter
- 1 large brown onion , finely chopped
- 3 rashers free range bacon , finely sliced
- 4 large organic eggs , lightly beaten
- 1/2 cup parmesan or pecorino , finely grated
- 1 bunch parsley &/or mint , finely sliced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp pine nuts (optional)
Instructions
- Drain the ricotta by placing it in a fine colander or strainer over a bowl and placing a plate and then a heavy weight on top of it. Set aside while you prepare all of the other ingredients. It is very important to do this otherwise the mixture may be too wet.
- Slice the silverbeet or spinach, including stalks.
- Steam or boil the silverbeet or spinach for 4 minutes. Drain and leave to cool in a colander.
- Melt the butter in a large pan, add the onion and bacon and gently cook until the onion is soft, about 10 minutes. Remove from heat and set aside in a large bowl to cool for 10 minutes.
- In the meantime preheat the oven to 150C and butter a 20cm springform tin and line with baking paper. You could also use a small baking dish.
- With your hands squeeze as much water as possible from the silverbeet or spinach and add it to the onion mixture.
- Stir in the eggs, ricotta, parmesan, herbs, salt and pepper and mix well. Sprinkle the pine nuts over the top if you're using them.
- Pour the mixture into the tin and place the tin on a baking tay before putting it in the oven for about 1 hour, until cooked through. Cover the top with baking paper if it is browning too much during the cooking time.
Optional Ideas:
- Vary the cheeses in this tart by using any combination of ricotta, feta, parmesan, pecorino, goat chevre, gruyere or cheddar.
- Use any combination of fresh herbs you like - mint, parsley, basil, oregano and marjoram would all be lovely.
- Make this dish vegetarian by leaving out the bacon.
