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!

Thermomix Silverbeet & Ricotta Tart

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).

Thermomix Silverbeet & Ricotta Tart

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.

Thermomix Silverbeet & Ricotta Tart

Ooh and one more thing! I like to make this Thermomix Silverbeet & Ricotta Tart using 1/2 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

Thermomix Silverbeet & Ricotta Tart

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

  • 1/2 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
  • 1/4 cup fresh mint , chopped
  • 250 g ricotta cheese
  • 80 g feta cheese
  • 1/4 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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