Thermomix Silverbeet & Ricotta Tart

Lately my vegetable garden has been absolutely overflowing with silverbeet. We have soooo much of it going on, it's crazy!

Anyway, I've made this Thermomix Silverbeet & Ricotta Tart quite a few times now... and it really is delicious (and the perfect way to use up some of the silverbeet).

You can serve this as a light dinner with a salad on the side, or as a yummy lunch. It can also be frozen - which is perfect for those nights that you need to grab something quick and easy to reheat.

Ooh and one more thing! I like to make this Thermomix Silverbeet & Ricotta Tart using ½ the quantity of our olive oil pastry, but if you're rushed for time, you can always use a sheet of puff pastry or shortcrust pastry instead. Yummy and easy!

Thermomix Silverbeet & Ricotta Tart

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8

Calories:

Author: Lucy & Lauren

Ingredients

• ▢ ½ quantity of our olive oil pastry (click for the recipe and then halve it).
• ▢ 250 g silverbeet (or spinach), washed and roughly chopped
• ▢ 100 g cheese (cheddar or parmesan are fine - I used 50/50)
• ▢ 4 spring onions , roughly chopped
• ▢ ¼ cup fresh mint , chopped
• ▢ 250 g ricotta cheese
• ▢ 80 g feta cheese
• ▢ ¼ cup lemon juice
• ▢ 2 eggs
• ▢ sesame seeds , to sprinkle

Instructions

• Prepare the olive oil pastry and place into the fridge.
• Preheat the oven to 200 degrees celsius.
• Roll the olive oil pastry out and press into a greased, loose-bottomed tart tin.
• Use a fork to press holes into the bottom of the pastry.
• Cook for 10-15 minutes or until just lightly golden.
• Remove from the oven and set aside.
• Place the silverbeet into the TM bowl and press Turbo until chopped into small pieces.
• Remove and set aside.
• In a clean TM bowl, add the cheddar or parmesan cheese, spring onions and fresh mint.
• Mix on Speed 8 until the cheese is grated and the spring onions and mint are chopped finely.
• Add the silverbeet back to the bowl, along with the ricotta cheese, feta cheese, lemon juice and eggs.
• Mix on Reverse Speed 5 until well combined.
• Pour the mixture into the prepared tart tin.
• Reduce oven temperature to 180 degrees and bake for 30 minutes or until firm to touch in the centre.

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