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Gourmet Spinach and Ricotta Breakfast Tart
Gourmet Spinach and Ricotta Breakfast Tart

Gourmet Spinach and Ricotta Breakfast Tart
A sophisticated breakfast tart with a creamy spinach and ricotta filling.
Gourmet Spinach and Ricotta Breakfast Tart

Provides a balanced start to the day with protein and carbohydrates, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     puff pastry
  • 100
    g
     ricotta cheese
  • 100
    g
     spinach
  • 1
    item
     egg
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Breakfast Tart
Instructions:
  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry on a floured surface and place it in a tart pan.
  3. In a pan, heat olive oil and sauté garlic until fragrant.
  4. Add spinach and cook until wilted. Season with salt and pepper.
  5. In a bowl, mix ricotta cheese, egg, and parmesan cheese.
  6. Combine the spinach mixture with the ricotta mixture.
  7. Pour the filling into the pastry shell.
  8. Bake for 25-30 minutes until the tart is golden brown.
  9. Let it cool slightly before serving.
Nutrition Per Serving 500 g Per 100g
Energy 800 kcal 160 kcal
Protein 25 g 5.0 g
Fibre 5 g 1.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 60 g 12.0 g
Fat 50 g 10.0 g
  • 200
    g
     puff pastry
  • 100
    g
     ricotta cheese
  • 100
    g
     spinach
  • 1
    item
     egg
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Roll out the puff pastry on a floured surface and place it in a tart pan.

In a pan, heat olive oil and sauté garlic until fragrant.

Add spinach and cook until wilted. Season with salt and pepper.

In a bowl, mix ricotta cheese, egg, and parmesan cheese.

Combine the spinach mixture with the ricotta mixture.

Pour the filling into the pastry shell.

Bake for 25-30 minutes until the tart is golden brown.

Let it cool slightly before serving.

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