Tarta di Mondoñedo

Ingredients

While the original Spanish Tarta de Mondoñedo is typically made with a crustless filling, the Lombard adaptation introduces a flaky pastry crust. Additionally, the Lombard version incorporates ricotta cheese, which adds a creamy and delicate flavor to the pie. The use of Lombard herbs and spices further enhances the taste profile, giving it a distinct Lombard touch. We alse have the original recipe for Tarta de Mondoñedo, so you can check it out.

• 1 pre-made pie crust (250g / 8.8oz) 1 pre-made pie crust (250g / 8.8oz)
• 250g (8.8oz) ricotta cheese 250g (8.8oz) ricotta cheese
• 200g (7oz) fresh spinach, chopped 200g (7oz) fresh spinach, chopped
• 2 eggs 2 eggs
• 1 garlic clove, minced 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Olive oil for sautéing Olive oil for sautéing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat olive oil over medium heat. Sauté the minced garlic until fragrant.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and set aside.
4. 4.
   In a mixing bowl, combine the ricotta cheese, eggs, parsley, basil, salt, and black pepper. Mix well.
5. 5.
   Add the sautéed spinach to the ricotta mixture and stir until evenly combined.
6. 6.
   Roll out the pre-made pie crust and line a greased pie dish with it.
7. 7.
   Pour the ricotta and spinach mixture into the pie crust, spreading it evenly.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a high-quality ricotta cheese for a creamy and smooth texture in the filling.
• Fresh spinach — Thoroughly wash the spinach leaves before chopping to remove any dirt or grit.

Tips & Tricks

• For a more flavorful filling, sauté the garlic in olive oil until golden brown before adding the spinach.
• Experiment with different herbs such as thyme or oregano to add a unique twist to the recipe.
• Serve the Tarta di Mondoñedo warm or at room temperature for the best taste and texture.
• Pair this savory pie with a fresh green salad to create a well-rounded meal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Tarta di Mondoñedo as a main course for lunch or dinner. Accompany it with a side salad or roasted vegetables to create a satisfying meal.

Presentation advice

To enhance the presentation, garnish the Tarta di Mondoñedo with a sprinkle of fresh herbs, such as parsley or basil, before serving. The vibrant green color of the spinach filling will beautifully contrast with the golden crust.