Egg-Free Rustic Tart

17/11/2023

I can provide you with a recipe for an egg-free rustic tart. I will give the recipe an Italian touch by suggesting making it similar to a typical Italian savory pie. We’ll use ingredients that are usually found in a rustic tart, but we’ll omit the eggs, which are often used to bind the filling.

Ingredients

250 g of wheat flour (for the crust)
100 g of cold butter diced or 80 ml of extra virgin olive oil (for the crust)
A pinch of salt (for the crust)
Cold water, as needed (for the crust)
300 g of fresh or frozen spinach
200 g of sheep ricotta
100 g of grated cheese (pecorino or parmesan)
Salt, pepper, and nutmeg to taste
Extra virgin olive oil (for sautéing the spinach)

Preparation

Start with the crust by mixing the flour with the cold diced butter or the oil, add a pinch of salt and cold water little by little, kneading until you have a smooth dough that detaches from your hands. Form into a ball, wrap it in cling film, and let it rest in the fridge for about 30 minutes.
In the meantime, if you are using fresh spinach, wash them and cook them in a pan with a drizzle of oil until they have wilted; if using frozen spinach, follow the instructions for proper thawing and cooking. Season with salt, pepper, and a pinch of nutmeg.
In a bowl, combine the wilted spinach, ricotta, and grated cheese. Mix well until you have a homogeneous mixture. Adjust salt and pepper if necessary.
Roll out the dough for the base in a previously greased or lined with parchment paper. Pour the spinach and ricotta mixture onto the base and level it out well.
Bake in a preheated oven at 180 °C for about 30-40 minutes or until the surface is golden brown.
Allow to cool slightly before serving.

Curiosity

Ricotta is an ingredient often used in Italian cooking to prepare rustic pies or fillings for fresh pasta. As this recipe is egg-free, it is also ideal for those following a vegetarian diet (using cheeses without animal rennet) or for those who have egg intolerances. Moreover, ricotta makes the filling light and soft, replacing the eggs in providing moisture and cohesion to the filling.