Spinach and Ricotta Tart

• Half recipe Flaky Pastry (page 37)
• 2 tablespoons finely minced shallots
• 2 tablespoons butter
• 1 pound fresh spinach
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup ricotta
• 3 eggs
• 1/2 cup light cream or undiluted evaporated milk (not condensed)
• 1/4 cup shredded Swiss cheese

1. Prepare the pastry shell for Classic Quiche Lorraine (page 36).
2. Position the oven racks so that they are evenly spaced.
3. Set the oven temperature to convection bake at 325F.
4. In a large skillet or deep saucepan, cook the shallots in 1 tablespoon of the butter until soft, about 2 minutes.
5. Add the spinach, cover, and steam for 3 to 5 minutes, until the spinach is wilted but not overcooked.
6. Stir over medium-high heat for a few minutes to evaporate all the liquid.
7. Put the shallot-spinach mixture into a large bowl and add the salt, pepper, ricotta, eggs, and cream.
8. Pour this into the baked pastry shell and sprinkle with the Swiss cheese; dot with the remaining tablespoon butter.
9. Bake the tart for 25 to 30 minutes, until set.
10. Remove from the oven and cool on a wire rack.

recipe flaky pastry, shallots, butter, fresh spinach, salt, freshly ground black pepper, ricotta, eggs, light cream, swiss cheese

Taken from www.epicurious.com/recipes/food/views/spinach-and-ricotta-tart-372431 (may not work)