Spinach, ricotta and pancetta savoury tart

Ingredients

• 2 rollspuff pastry
• 500 gspinach
• 150 gsmoked pancetta, diced
• 400 gfresh ricotta
• 2whole eggs
• 100 ggrated Parmesan
• to tastenutmeg
• to tastesalt
• to tasteblack pepper
• 1egg yolk

Instructions

1. 1

   Cook the spinach

   Trim and wash the spinach. Cook it in a little salted water, then drain and leave it to cool.

2. 2

   Chop the spinach

   Once cool, squeeze out the excess water and finely chop the spinach with a mezzaluna or knife.

3. 3

   Mix the filling

   Put the spinach in a bowl and add the ricotta, some of the Parmesan, the beaten whole eggs, nutmeg, salt and pepper.

4. 4

   Combine and roll

   Mix the filling thoroughly. Roll out the puff pastry into two large rectangles.

5. 5

   Prepare the tray

   Line a baking tray with baking paper and lay one pastry rectangle on it.

6. 6

   Add the filling

   Spread the spinach and ricotta mixture evenly over the pastry.

7. 7

   Add the pancetta

   Scatter over the pancetta, which has been fried in a pan beforehand.

8. 8

   Top with pastry

   Sprinkle over the remaining Parmesan and cover with the second pastry rectangle.

9. 9

   Seal and bake

   Prick the top pastry with a fork and brush it with the beaten egg yolk. Bake at 180°C for 25–30 minutes.

10. 10

    Serve the tart

    When cooked, take the tart out of the oven, transfer it to a serving plate and serve straight away.

What is a spinach, ricotta and pancetta tart?

A savoury tart, or torta salata, is a baked pastry dish that can hold a range of fillings. Spinach and ricotta are a familiar Italian pairing, with pancetta adding a smoky, salty contrast.

Here, a creamy cheese-and-spinach filling sits beneath a crisp pastry lid. Cooking and draining the spinach first helps keep the layers distinct rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 17g protein, 31g carbs, 30g fat.

Puff pastry supplies much of the carbohydrate and fat, while ricotta, eggs and Parmesan contribute protein and additional fat; pancetta adds further fat and salt. Pair a slice with a generous salad or vegetables to round out the plate.

The spinach needs to be well drained

Cooked spinach holds a surprising amount of water. Let it cool enough to handle, then squeeze it firmly before chopping and mixing it with the ricotta.

A mezzaluna is traditional for finely chopping, but a sharp knife works just as well.

Build a balanced filling

Ricotta: its mild, soft texture gives the filling body without overwhelming the spinach. Mix it thoroughly with the beaten eggs and part of the Parmesan so the ingredients are evenly distributed.

Pancetta: frying the diced pancetta before adding it gives it a chance to colour and release some fat. Scatter it over the filling as directed, rather than mixing it in.

Keep the pastry crisp

Lay the first pastry rectangle on baking paper before adding the filling, and spread the mixture evenly while leaving the pastry easy to cover. The second rectangle forms a lid over the filling.

Prick the top with a fork and brush it with egg yolk; these finishing steps help prepare the pastry for baking and give the surface colour.

Check for doneness

Bake at 180°C for 25–30 minutes, as directed. The pastry should be cooked through and browned, with no pale, raw-looking patches on top.

If the pastry needs a little longer, continue baking and check it again rather than removing it while the centre is still underdone.

Serving and timing

The stated total time is 50 minutes, including preparation and the 25–30-minute bake. Allow time for the spinach to cool before squeezing and chopping it.

Serve the tart warm as a main dish, or cut it into smaller pieces for a buffet or picnic. A crisp green salad makes a fresh counterpoint to the rich pastry and cheese.

Recipe notes & tips

• Squeeze the cooled spinach well so excess moisture does not soften the pastry.
• Chop the spinach finely to make the filling easier to spread.
• Beat the whole eggs before adding them to the ricotta mixture.
• Cook the pancetta in a pan before scattering it over the filling.
• Use baking paper under the bottom pastry sheet to make the tart easier to handle.
• Let the pastry brown fully during the 25–30-minute bake.

Variations

• Add herbs: Stir chopped parsley into the ricotta and spinach mixture.
• Use another hard cheese: Replace some or all of the Parmesan with grated pecorino.
• Skip the pancetta: Leave it out for a meat-free tart.
• Add onion: Soften finely chopped onion in the pan before frying the pancetta.
• Make individual portions: Cut the pastry into smaller pieces and adjust the bake while checking for browned pastry.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after cooling so it does not make the pastry soggy.
• Hot spinach: Let it cool before mixing it with the ricotta and eggs.
• Uneven filling: Spread the mixture evenly so the tart bakes consistently.
• Uncooked pancetta: Fry the diced pancetta in a pan before adding it to the tart.
• Unpricked pastry: Prick the top with a fork as directed before baking.
• Pale pastry: Check the tart near the end of the bake and leave it in until the pastry is cooked and browned.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat in an oven until hot throughout to help the pastry crisp up again.

Frequently asked questions