Time: 2 hours 5 minutes
Complexity: easily
Servings: 6-8

This freshly baked tart with a rich filling of pumpkin, spinach, and a blend of cheeses is equally delicious for breakfast or as a snack with a hot drink. You can use frozen spinach, which is especially handy during the colder months when pumpkins are in season. Ricotta adds a creamy texture to the filling, while fontina and Parmesan cheeses perfectly complement the sweet butternut squash. Before baking, decorate your tart with a lattice of pastry. This decoration will make your homemade baked goods look cozier and more appetizing.

Ingredients:

Dough

• 1/3 cup olive oil + extra for greasing
• 1/3 cup cold water + more as needed
• 2 cups flour + extra for work

Filling

• 2 cups grated peeled butternut squash (from 1.3 kg pumpkin)
• 1 package 300g frozen chopped spinach, thawed
• 1 cup ricotta
• 1 tbsp. grated fontina cheese (120 gr.)
• 0.5 tbsp. grated parmesan (40 gr.)
• 0.5 cups low-fat cream
• 1 bunch green onions, thinly sliced
• 1/4 cup chopped parsley
• 3 large eggs
• 1/4 tsp ground nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, pumpkin, spinach, ricotta cheese, Fontina cheese, Parmesan cheese, cream, green onions, parsley, eggs, nutmeg

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Preparation:

Step 1
• Knead the dough: Combine the olive oil and water in a measuring cup. In a food processor, combine the flour and 1 teaspoon of salt. With the processor running, add the olive oil mixture and process until a thick dough forms, adding an additional 1 tablespoon of water if necessary. Place the dough on plastic wrap; form it into a disk and wrap it. Let it sit at room temperature while you prepare the filling.
Step 2
• Prepare the filling: Wrap the pumpkin in a kitchen towel and squeeze out as much water as possible; transfer to a large bowl. Repeat with the spinach and add it to the pumpkin; stir to break up any lumps. Add the ricotta, fontina, Parmesan, cream, green onions, parsley, 2 eggs, nutmeg, 1.5 teaspoons of salt, and a pinch of ground pepper; mix everything together.
Step 3
• Position a rack in the bottom of the oven and preheat the oven to 375°F (190°C). Grease a 22 x 32 cm (9 x 13 in) straight-sided baking pan with olive oil. Cut off a quarter of the dough. On a floured surface, roll out the remaining dough into a 27 x 37 cm (11 x 14 in) rectangle. Trim the edges with a serrated pastry cutter and press the dough into the pan. Spread the filling over the dough.
Step 4
• On a floured surface, roll out the reserved dough into a 15 x 30 cm rectangle. Using a serrated pastry cutter, cut lengthwise into 10 strips; arrange the strips in a lattice pattern over the filling, trimming them as needed. Fold in any excess dough. Beat the remaining egg with a pinch of salt and brush over the dough. Bake until golden brown and the filling is set, about 50 minutes. Cool the tart on a wire rack for 30 minutes before slicing.

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