Wednesday, 18 November 2015

Spinach and Ricotta Tart 
3 x eggs
1 tub ricotta
1 bag spinach
Handful of parmesan
Ready roll pastry (of your choice)
Pinch of pepper

Mix the eggs and pepper together in a bowl.  
Line base of cocotte with pastry (ensure that the pan has been seasoned with rapeseed oil)
Add the egg mix to the spinach and mix adding the ricotta and parmesan ensuring all ingredients are coated. Add the pastry to your Crafond cocotte base and pour in the filling. Cover with your Crafond cocotte lid and cook on a medium heat for 20-35 minutes on the hob. 

Serve hot or cold....simple!!