Mother’s Day tart that’s part quiche, part lasagna

Lasagna isn’t typically associated with Mother’s Day, but it is the dish that inspired us this year as we searched for a fresh way to offer Mom a delicious brunch.
RICOTTA SPINACH TART
Start to finish: 1 hour
(20 minutes active)
1 package prepared pie dough
1 tsp. olive oil
1 clove garlic, minced
5-ounce package baby spinach
1 egg
2 cups ricotta cheese
2 Tbsp. chopped fresh thyme
Zest of 1 lemon
¼ tsp. kosher salt
¼ tsp. ground black pepper
½ cup grated Asiago cheese
Heat oven to 375 F. Coat an 8-inch tart pan with a removable bottom with cooking spray. Press pie dough into tart pan, trimming any excess.
In a skillet over medium-high, heat oil. Add garlic and cook for 1 minute. Add spinach and cook until completely soft and most of the liquid has evaporated, 4 to 5 minutes. Transfer spinach to a fine mesh strainer. Using a spoon or silicone spatula, press spinach to extract any remaining liquid.
In a medium bowl, beat egg, then add ricotta, thyme, lemon zest, salt, pepper and spinach. Stir to combine. Spread mixture in the prepared tart shell and sprinkle with Asiago cheese. Place on a baking sheet and bake for 35 to 40 minutes, or until puffed and golden brown. Allow to cool slightly. Serve warm or at room temperature.
Servings: 6
Nutrition information per serving: 350 calories; 200 calories from fat (57 percent of total calories); 22 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 25 g carbohydrate; 1 g fiber; 2 g sugar; 14 g protein; 460 mg sodium.

By ALISON LADMAN The Associated Press

St. Mary Now & Franklin Banner-Tribune

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