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Spinach and Ricotta Tart

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
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