Spinach and Ricotta Tart

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A Spinach and Ricotta Tart using Fathead for the pastry.

Course Appetizer, Breakfast, Dinner, Lunch, Main Course, Snack

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian

Keyword fathead pastry, fathead tart, keto party recipes, keto pastry, lchf party recipes, lchf pastry, low carb nikki, low carb party recipes, low carb pastry, spinach and ricotta tart

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 245.6kcal

Ingredients

½ quantity Fathead dough with coconut
500 g fresh silverbeet/chard or spinach, finely chopped
½ red onion, diced finely
400 g smooth ricotta
100 g cream cheese, softened
5 eggs
1 tsp garlic powder
salt
pepper
olive oil spray

Instructions

Make Fathead according to recipe adding 1 tsp garlic and salt. Spray a rectangular tart case with olive oil. Roll out Fathead into a rectangle shape between baking paper and peel off the top sheet. Lift the whole bottom sheet and place pastry over tart case, then peel off the baking paper and line the case.
Remove the excess pastry by pressing the edge of the Fathead so the tart pan edge cuts through it. Prick base all over with a fork and bake at 180C for 5 mins.
Mix all other ingredients and let it sit for 10 minutes so the spinach gets quite wet and starts to wilt slightly. Make sure to season well with salt and pepper. Carefully fill tart case with spinach mix.
Bake at 180°C for approximately 30 minutes or until firm and set. Allow to cool enough to handle and then remove from pan and cool on a wire rack to prevent the Fathead getting soggy.

Notes

Net Carbs - 4.5g

Nutrition