Torta Pascualina (Spinach and Ricotta Tart)

Ingredients

• 2 sheets Puff pastry
• about 450 g Fresh spinach
• about 425 g Ricotta cheese
• 4 large Eggs
• 0.5 cup Grated Parmesan cheese
• 1 medium Onion
• 2 cloves Garlic
• 0.25 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Sauté diced onion and minced garlic in olive oil until softened.
3. 3Add spinach and cook until wilted. Drain excess moisture.
4. 4In a bowl, combine spinach mixture with ricotta cheese, Parmesan cheese, 3 eggs, nutmeg, salt, and pepper.
5. 5Line a tart pan with one sheet of puff pastry.
6. 6Pour spinach and ricotta filling into the tart pan.
7. 7Make three wells in the filling and crack the remaining egg into each well.
8. 8Cover with the second sheet of puff pastry, crimping the edges to seal. Cut a few slits in the top to vent steam.
9. 9Bake for 35-40 minutes, or until golden brown.

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