Ingredients for Crustless Florentine Tart
- Frozen Chopped Spinach
- Fresh Garlic
- 2 large eggs
- Parmesan Cheese
- Mace
- Salt
- Part Skim Ricotta Cheese
- 1/4 cup (30g) pine nuts
- 1 teaspoon olive oil
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How to Make Crustless Florentine Tart
- Preheat oven to 350°F (175°C).
- Cook 10 oz (280g) frozen spinach according to package directions. Alternatively, wash and thoroughly dry 10 oz (280g) fresh spinach, remove stems, and wilt in a pan with 1 tablespoon of water over medium heat until tender.
- Once cooked, thoroughly cool the spinach and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the squeezed spinach with 2 large eggs, 1/2 cup (50g) grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg or mace, 1/2 teaspoon seasoned salt, and 1 cup (225g) ricotta cheese. Mix well to combine.
- Lightly grease a 10-inch pie pan with olive oil (about 1 teaspoon).
- Spread the spinach mixture evenly into the prepared pie pan.
- Sprinkle 1/4 cup (30g) pine nuts evenly over the top.
- Bake for 20-25 minutes, or until the tart is set and lightly golden brown.
- Let the tart cool completely on a wire rack before refrigerating for at least 2 hours, or preferably overnight.
- Remove from the refrigerator about 1 hour before serving to allow it to come to room temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
14g
Carbs
1g
