Delicious Marjulane Tart Recipe

Instructions

1. In a bowl, combine all purpose flour and cold diced unsalted butter with your fingertips until mixture resembles coarse crumbs.
2. Add cold water gradually and mix gently to form a dough ball without overworking.
3. Wrap dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 180 Celsius (350 Fahrenheit).
5. Roll out chilled dough on a floured surface to fit a 20 cm tart pan.
6. Place rolled dough into tart pan and trim edges; prick base with a fork.
7. Bake tart shell blind with parchment paper and baking beans for 12 minutes.
8. Remove beans and parchment; bake shell 5 minutes more until lightly golden.
9. Heat olive oil in a pan over medium heat; add minced garlic and cook until fragrant.
10. Add chopped fresh spinach and cook until wilted; season with salt and pepper; cool slightly.
11. In a bowl, beat whole egg and mix with ricotta cheese and cooked spinach mixture.
12. For filling into pre-baked tart shell and spread evenly.
13. Bake tart for 20 minutes or until filling is set and top is lightly golden.
14. Remove from oven and let cool slightly before serving.