Ricotta, Spinach, & Artichoke Tart

I really do love savory tarts as they can be enjoyed anytime throughout the day. You can savor a slice for breakfast along with a piece of fruit, have a wedge for lunch with a nice salad, or cut the tart into squares and serve it as an appetizer for dinner. Although tarts like this one may look a little labor intensive, by taking a few shortcuts you can throw together an elegant looking, delicious tart in mere minutes.

I used frozen puff pastry for my tart, and filled it with eggs, ricotta cheese, artichokes and spinach. By buying frozen artichoke hearts, you eliminate the messy cleaning, and I was thrilled to find a big bag of frozen artichoke hearts at Trader Joe’s a week or so ago and have used them in a few different dishes, including this tart.

I kept my tart meat free, but you could certainly include pancetta or sausage as well, which would create a heartier tart that would be perfect for brunch. I used a rectangular tart pan with a removable bottom, but any 10 inch tart pan would work just fine.

Buon Appetito!
Deborah Mele 

Ricotta, Spinach, & Artichoke Tart

Ricotta, Spinach, & Artichoke Tart

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Store bought puff pastry makes this ricotta, spinach, and artichoke tart very easy to assemble.


  • 1 Package Frozen Puff Pastry, Thawed
  • 3 Tablespoons Olive Oil
  • 1 Large Leek, Trimmed, Washed & Thinly Slices
  • 2 Cups Chopped Artichoke Hearts (Canned or Frozen, NOT Marinated)
  • 2 Cups Chopped Fresh Spinach
  • 4 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1 Cup Whole Fat Ricotta Cheese
  • 1/2 Cup Grated Pecorino Romano or Parmesan Cheese
  • 4 Tablespoons Finely Chopped Fresh Basil
  • Salt & Pepper to Taste

For Baking:

  • 1 Egg


  1. Preheat oven to 350 degrees F.
  2. Roll out or press the puff pastry to fit the bottom and sides of your baking dish. I used a 9 x 12 inch tart pan.
  3. In a heavy skillet, heat the oil and cook the leeks and artichokes over medium heat until soft and just beginning to brown, about 5 to 7 minutes.
  4. Add the spinach, stir to mix, and cook until wilted, about 3 to 4 minutes, then set pan aside to cool.
  5. In a bowl, whisk together the eggs, cream, ricotta and grated cheese.
  6. Add basil, and season with salt and pepper.
  7. Scatter the artichoke mixture evenly over the bottom of the pan, then pour the egg and ricotta mixture on top.
  8. Beat the remaining egg and brush over the sides of the pastry.
  9. Bake in the preheated oven for about 40 minutes or until the egg mixture is set and the pastry is golden brown.
  10. Cool to room temperature before serving.
Nutrition Information:
Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 228Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 140mgSodium: 239mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 11g

Did you make this recipe?

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  1. I am looking forward to making this for a special birthday celebration next week I was wondering if it can be made ahead of time cooked and frozen to reheat.

  2. To make this lower in fat and to use ingredients I already had on hand, I left off the puff pastry shell, used egg whites only (and doubled the measurement), substituted broccoli and yellow onion for the spinach and leek, substituted fat-free cottage cheese and fat-free Greek yogurt for the ricotta and cream, added fat-free Italian croutons to the egg mixture, used dried basil, added some garlic powder, and sprinkled a little low-fat shredded mozzarella on top before baking. It still tasted every bit as rich and delicious!

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