Spinach and Ricotta Tart

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After making my Spinach and Feta Fathead Pastries and my Sundried Tomato, Feta and Onion Tart, I thought it would be great to make a spinach and feta tart too. But then I thought why not change it up a bit, so instead of feta I’ve used ricotta for this one to make a Spinach and Ricotta Tart.

I’ve used smooth ricotta to mix easier and combine well with the egg. It also seems less watery. These were very easy to make and again, another great recipe for vegetarians. Also great for getting kids to eat their leafy greens as these have a whole bunch of silverbeet/spinach packed into them.

You’ll only use about half the Fathead dough for this recipe so you could use the other half for my Sundried Tomato, Feta and Onion Tart or for something like my Fathead Cheesy Garlic and Herb Pullapart! Or cut into small pieces and bake the Fathead to make little crackers!

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Spinach and Ricotta Tart

A Spinach and Ricotta Tart using Fathead for the pastry.

Course Appetizer, Breakfast, Dinner, Lunch, Main Course, Snack

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian

Keyword fathead pastry, fathead tart, keto party recipes, keto pastry, lchf party recipes, lchf pastry, low carb nikki, low carb party recipes, low carb pastry, spinach and ricotta tart

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 245.6kcal

Ingredients

• ½ quantity Fathead dough with coconut
• 500 g fresh silverbeet/chard or spinach, finely chopped
• ½ red onion, diced finely
• 400 g smooth ricotta
• 100 g cream cheese, softened
• 5 eggs
• 1 tsp garlic powder
• salt
• pepper
• olive oil spray

Instructions

• Make Fathead according to recipe adding 1 tsp garlic and salt. Spray a rectangular tart case with olive oil. Roll out Fathead into a rectangle shape between baking paper and peel off the top sheet. Lift the whole bottom sheet and place pastry over tart case, then peel off the baking paper and line the case.
• Remove the excess pastry by pressing the edge of the Fathead so the tart pan edge cuts through it. Prick base all over with a fork and bake at 180C for 5 mins.
• Mix all other ingredients and let it sit for 10 minutes so the spinach gets quite wet and starts to wilt slightly. Make sure to season well with salt and pepper. Carefully fill tart case with spinach mix.
  
• Bake at 180°C for approximately 30 minutes or until firm and set. Allow to cool enough to handle and then remove from pan and cool on a wire rack to prevent the Fathead getting soggy.
  

Notes

Net Carbs - 4.5g

Nutrition

Calories: 245.6kcal | Carbohydrates: 6.5g | Protein: 15.4g | Fat: 17.9g | Fiber: 1.9g | Sugar: 2.7g