Tarte al Djote

Indulge in a delightful Belgian Tarte al Djote, where vibrant spinach and creamy ricotta unite in a flaky crust. This savory tart is perfect for a cozy brunch or a light dinner, paired beautifully with a fresh side salad.

• 1 cup all-purpose flour
• 1/2 cup butter
• 1/4 cup water
• 400 g spinach
• 200 g ricotta cheese
• 2 large eggs
• 100 g grated cheese
• 1 tsp nutmeg
• to taste salt and pepper

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a mixing bowl, combine the flour and cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

3. 3

   Add the ice-cold water gradually and mix until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

4. 4

   In a separate bowl, mix the spinach, ricotta cheese, beaten eggs, grated cheese, nutmeg, salt, and pepper until well combined.

5. 5

   Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim any excess dough.

6. 6

   Pour the spinach mixture into the prepared crust, spreading it evenly.

7. 7

   Bake in the preheated oven for about 45 minutes, or until the filling is set and the top is golden.

8. 8

   Let the tart cool slightly before slicing and serving. Enjoy warm or at room temperature.