Spinach And Ricotta Tart - cooking recipe

Ingredients

250 g plain flour
1/2 tsp salt
250 g cold unsalted butter, diced
2 None red onions, peeled and diced
2 cloves garlic, peeled and finely chopped
500 g baby spinach
2 tbsp olive oil
200 ml creme fraiche
2 None egg yolks
8 sprigs fresh thyme, leaves stripped from stems
15 g fresh flat-leaf parsley, finely chopped, plus extra sprigs for garnish
75 g Parmesan, grated
200 g ricotta

Preparation

To make the pastry, sift the flour and salt into a bowl. Add the butter and 4-5 tbsp ice-cold water. Knead with the dough hook of a mixer to a smooth dough. Wrap in plastic wrap and chill for 30 mins.
Preheat the oven to 400\u00b0F. Place the dough on a 12 x 9 inch rectangle of parchment paper. Roll dough out to 12.5 x 9.5 inch rectangle. Carefully lift the dough and parchment paper into a 12 x 9 inch baking tray and press in the edges. Bake for 18-20 mins, until golden brown.
To make the spinach filling, heat the oil in a large pan and saute the onions and garlic for 2 mins. Add the spinach, cover, and cook until wilted. (You made need to do this in batches.) Season with salt and black pepper. Pour into a colander and allow to drain.
For the creamy filling, mix the sour cream, egg yolks, thyme, parsley and 1/2 cup Parmesan. Season with salt and black pepper.
Remove pastry from the oven, and spread on the spinach, then the ricotta. Pour over the sour cream mixture, and sprinkle with 1/4 cup Parmesan. Bake for 18-20 mins, until browned. Transfer from the tray to a board and garnish with parsley.