Spinach ricotta cake

Name: Spinach ricotta cake
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 250 g cold butter; 500 g young leaf spinach; 2 red onions; 2 Garlic cloves; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 75 g Parmesan (piece); 1⁄2 Federation Parsley; 5-6 Stem(s) Thyme; 200 g Fresh cream; 2 Egg yolk (Gr. M); 200 g Ricotta

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

250 g Flour
7-10 Tbsp Salt
250 g cold butter
500 g young leaf spinach
2 red onions
2 Garlic cloves
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
75 g Parmesan (piece)
1⁄2 Federation Parsley
5-6 Stem(s) Thyme
200 g Fresh cream
2 Egg yolk (Gr. M)
200 g Ricotta

Directions

1
Sieve the flour into a bowl. Add 1 tsp salt, butter in flakes and 4-5 tbsp ice-cold water and knead until smooth. Chill for about 30 minutes.
2
Clean, wash and drain the spinach. Peel and chop onions and garlic. Heat the oil in a wide saucepan. Brown the onions and garlic in it. Add the spinach and let it collapse. Salt and pepper.
3
Let drip off, squeeze.
4
Grate parmesan. Wash and chop parsley and thyme. Mix crème fraîche, egg yolk, 50 g parmesan and herbs. Season to taste.
5
Roll out the dough on a floured surface 2 mm thin and place on a baking tray lined with baking paper. Pre-bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20 minutes.
6
Take it out. Spread spinach, ricotta and herb cream on top. Sprinkle with the rest of the parmesan. Bake for another 20 minutes.