I love an excess of a single ingredient that allows me to experiment. Watch what you wish for! Opening day of our CSA season brought 4 pounds of spinach and 8 large heads of lettuce into the kitchen, not to mention a pound of baby bok choy and ½ pound of arugula. All those greens were too voluminous for my fridge. So we started with the easy task: eating spinach right away and wilting the rest to reduce the volume.
I had made delicious homemade ricotta for a big party last weekend, and combined it with lemon zest and herbs. I used the leftovers for this dilly spinach tart, which we ate alongside a lettuce and arugula salad with plenty of snipped herbs and a sprinkling of feta cheese. The combination of young herbs and the season’s first lettuces is magical. A suitably spring-like supper.
Spinach and Dill Ricotta Tart
1 sheet frozen puff pastry
1 c ricotta cheese
¼ – 1/3 c milk or cream if needed
1 c cooked spinach, squeezed dry and chopped
1 tsp lemon zest
2-3 tbsp chopped dill
Optional: ½ tsp salt
Optional: 1 tbsp mixed chopped herbs (lovage, tarragon, chives)
Thaw the puff pastry for about ½ hour. Roll it out slightly and place it in a 9-inch tart pan with a removable bottom, Run the rolling pin over the top of the rim to cut the dough neatly and save the scraps for another use.
Preheat the oven to 375 degrees.
Lightly beat the eggs in a medium bowl. Add the ricotta, combining well. Add milk or cream to thin the mixture if it seems too thick. The amount will depend on the consistency of your ricotta.
Add the remaining ingredients, stirring to combine well, and pour the mixture into the prepared tart shell, smoothing the top.
Bake for 45 minutes, or until the tart is puffed and golden. (It will fall as it cools.) Let the tart cool for 10 minutes before unmolding and serving.