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Spinach & Ricotta Tart with Olive Oil Crust- Einkorn or Gluten Free

Spinach & Ricotta Tart with Olive Oil Crust- Einkorn or Gluten Free

Here is our take on a traditional Italian savory tart, made with an abundance of spinach, ricotta, provolone, and mortadella, that is perfect for a holiday dinner or brunch! We’ve come up with really light olive oil crust, using either all-purpose or whole grain einkorn flour, or you can also make the crust with your choice of jovial No. 1 or No. 2 Bread Flour. With 32 ounces of spinach and a butter-less crust, it’s light and wholesome, and you’re going to love the magical combination of typical Italian flavors on the inside.

Einkorn Spinach & Ricotta Tart with Olive Oil

Makes one 11-inch tart

INGREDIENTS

For the filling
• 32 ounces fresh baby spinach
• 1 tablespoon jovial reserve Blend Extra Virgin Olive Oil
• ½ clove of garlic, minced
• 1 large egg
• 1 cup (100 g) grated Parmigiano-Reggiano cheese
• 1 cup (246 g) whole milk ricotta cheese
• 4 ounces mortadella, thinly sliced
• 6 ounces provolone, sliced

For the dough
• 2½ cups (300 g) jovial All-Purpose Einkorn Flour or 3 cups (288 g) jovial Einkorn Whole Grain Flour
• ¾ teaspoon fine sea salt
• ¼ teaspoon baking powder
• 3 tablespoons (45 g) jovial Reserve Blend Extra Virgin Olive Oil
• ⅓ cup (79 g) warm water at 100°F
• 1 tablespoon white wine
• 1 large egg

INSTRUCTIONS

1. Preheat oven to 375°F
2. Make the filling: Add a tablespoon of water to a large stockpot and add the spinach. Cover and let steam until just wilted, about 3 minutes, stirring half-way through. Be careful to not overcook the spinach. Drain and let cool completely. Squeeze the spinach to remove all of the excess water and finely chop.
3. In a large skillet, sauté the oil, garlic, and spinach for 2 minutes. Transfer the mixture to a medium bowl to cool.
4. Add the egg and Parmigiano-Reggiano cheese to the spinach mixture and mix until well incorporated. Gently fold in the ricotta cheese, leaving small pieces of the ricotta visible in the mixture. Do not overmix.
5. Make the dough: In a medium bowl, combine the flour, salt, and baking powder. Add the oil and press together with your fingers until the dough is crumbly. Add the water, wine, and egg and knead the dough with your hands in the bowl until incorporated and the dough forms a smooth ball. Cover and let the dough rest for 10 minutes.
6. Lightly dust a work surface and transfer three quarters of the dough to it. Dust the top of the dough and roll it into a 14-inch circle, dusting with more flour as needed to prevent sticking. Invert the dough into an ungreased fluted 11-inch tart pan. . Gently lift the edges of the dough and lightly guide the dough into the side of the pan, letting the excess dough drape over the edge. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Gather the scraps and add to the reserved dough.
7. Evenly cover the bottom of the tart with the slices of mortadella. Add the provolone cheese, overlapping the slices to cover the mortadella. Spoon the spinach mixture into the tart and smooth with an off-set spatula.
8. Place the remaining quarter of dough on parchment paper, dusting both sides with flour. Roll out the dough into an 8 x 12 rectangle. Using a pastry wheel to cut ¾-inch wide strips of dough. Arrange the strips across the tart, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
9. Bake for 45 minutes until the filling is bubbling and the crust is golden. Let cool for 15 minutes, then remove the tart ring.
10. Serve warm or at room temperature. 


Gluten Free Spinach & Ricotta Tart with Olive Oil Crust

Makes one 11-inch tart

INGREDIENTS

For the filling
• 32 ounces fresh baby spinach
• 1 tablespoon jovial reserve Blend Extra Virgin Olive Oil
• ½ clove of garlic, minced
• 1 large egg
• 1 cup (100 g) grated Parmigiano-Reggiano cheese
• 1 cup (246 g) whole milk ricotta cheese
• 4 ounces mortadella, thinly sliced
• 6 ounces provolone, sliced

For the dough
• 2½ cups (300 g) jovial No. 1 Gluten Free Bread Flour (now called jovial Multi-Purpose Gluten Free Bread Flour) or jovial No. 2 Gluten Free Whole Grain Bread Flour (now called jovial Whole Grain Gluten Free Bread Flour)


• ¾ teaspoon fine sea salt
• ¼ teaspoon baking powder
• ¼ cup (60 g) jovial Reserve Blend Extra Virgin Olive Oil
• ⅓ cup (79 g) warm water at 100°F
• 1 tablespoon white wine
• 2 large eggs, one separated

INSTRUCTIONS

1. Preheat oven to 375°F
2. Make the filling: Add a tablespoon of water to a large stockpot and add the spinach. Cover and let steam until just wilted, about 3 minutes, stirring half-way through. Be careful to not overcook the spinach. Drain and let cool completely. Squeeze the spinach to remove all of the excess water and finely chop.
3. In a large skillet, sauté the oil, garlic, and spinach for 2 minutes. Transfer the mixture to a medium bowl to cool.
4. Add the egg and Parmigiano-Reggiano cheese to the spinach mixture and mix until well incorporated. Gently fold in the ricotta cheese, leaving small pieces of the ricotta visible in the mixture. Do not overmix.
5. Make the dough: In a medium bowl, combine the flour, salt, and baking powder. Add the oil and press together with your fingers until the dough is crumbly. Add the water, wine, one whole egg, and one egg white and knead the dough with your hands in the bowl until incorporated and the dough forms a smooth ball. Cover and let the dough rest for 10 minutes.
6. Lightly dust a 16-inch piece of parchment paper and transfer three quarters of the dough to it. Dust the top of the dough with flour and place another 16-inch piece of parchment paper on top. Roll the dough between the parchment into a 14-inch circle. Remove the top piece of parchment and invert the dough into an ungreased fluted 11-inch tart pan and slowly remove the second piece of parchment. Gently lift the edges of the dough and lightly guide the dough into the side of the pan, letting the excess dough drape over the edge. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Gather the scraps and add to the reserved dough.
7. Evenly cover the bottom of the tart with the slices of Mortadella. Add the provolone cheese, overlapping the slices to cover the Mortadella. Spoon the spinach mixture into the tart and smooth with an off-set spatula.
8. Dust a piece of parchment paper with flour and place the remaining dough on it. Dust the top of the dough with flour and place another piece of parchment on top. Roll the dough between the parchment into an 8 x 12 rectangle. Remove the top piece of parchment and use a pastry wheel to cut ¾-inch wide strips of dough. Arrange the strips across the tart, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
9. In a small bowl, mix the reserved egg yolk and 1 teaspoon of water and brush the top of the lattice and the fluted edge.
10. Bake for 45 minutes until the filling is bubbling and the crust is golden. Let cool for 15 minutes, then remove the tart ring.
11. Serve warm or at room temperature.

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