Spinach And Ricotta Tart

• 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

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. 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.
4. For the creamy filling, mix the sour cream, egg yolks, thyme, parsley and 1/2 cup Parmesan. Season with salt and black pepper.
5. 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.

flour, salt, cold unsalted butter, red onions, garlic, olive oil, crueme fraueeche, egg yolks, thyme, parsley, parmesan, ricotta

Taken from recipes-plus.com/api/v2.0/recipes/19062 (may not work)