Spinach and Ricotta Sunflower Tart

Name: Spinach and Ricotta Sunflower Tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: France
Ingredients: 2 puff pastry (all-butter rolls); 1 pinch of nutmeg (ground); 1/2 tsp of salt; 1 pinch of black pepper (ground); 300 g of spinach (cooked and very well drained); 250 g of ricotta cheese (drained); 50 g of parmesan (grated); 60 g of canned corn (drained); 1 eggs (whole); 1 egg yolks (beaten)

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The spinach and ricotta sunflower tart wins people over with its crisp puff pastry and its melty vegetable and cheese center. Very convivial, it is pulled apart petal by petal at cocktail hour or shared as a starter with a crunchy green salad.

Total time: 55 min
Prep: 25 min
Cook: 30 min
Rest: 10 min
Difficulty: Medium
Per person: €1.80

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Roasted Quail with Grapes and Bacon

50 minMedium

For dessert

Chocolate Truffles

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein12 g11%
Carbs34 g33%
Fat26 g56%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get clean petals that don't sag when handled, place your filled and sealed tart in the refrigerator for 10 minutes before cutting and twisting the rays. Well-chilled dough keeps its structure perfectly during shaping and gives better flakiness.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months when cooked, in an airtight container or wrapped in plastic wrap and aluminum foil.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The filling can be prepared the day before. The tart can be baked and kept chilled.

Reheating : How do you reheat it?

Reheat 10-15 min in the oven at 180°C to regain crispness. Possible in the air fryer (8-10 min at 160°C). Microwave possible but softens the pastry.

Variations

Replace the ricotta with fresh goat cheese or crumbled feta for a bolder flavor.
Add toasted pine nuts or crushed hazelnuts to the filling for crunch.
Make a smoked salmon version by folding thin strips of salmon directly into the spinach mixture.

Mistakes to avoid

Forgetting to squeeze the cooked spinach vigorously, which would soak the puff pastry and keep it from cooking properly underneath.
Pressing too hard with the knife on the center when scoring, which could make the pastry burst during baking.
Twisting the strips too abruptly, which can tear the pastry and let the filling escape onto the baking sheet.

Frequently asked questions

Can I use fresh spinach instead of frozen?

Yes, you can wilt about 400 g of fresh spinach in a skillet with a little olive oil. Let it cool completely, then squeeze it very hard between your hands or in a clean towel to remove all the residual water before chopping.

How do I keep the bottom of the tart from getting soggy?

Bake the tart on a preheated baking sheet set on the lower third of the oven at 190°C. The direct heat from below instantly cooks the bottom layer of puff pastry, making it crisp and sealed against the moisture of the filling.

How many petals should I cut for an even result?

Dividing into 16 strips is ideal for a standard disc 28 to 30 cm in diameter. First cut the circle into four quarters, then each quarter in two, then in two again to get even rays.

Can I prepare the filling ahead of time?

Absolutely, the spinach, ricotta, Parmesan and seasoning mixture can be assembled up to 24 hours ahead and kept in the refrigerator. All that's left to do is fill, cut and bake on the day.