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Sage and Ricotta Tart Recipe

   
 

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     Sage and Ricotta Tart

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   10

Ingredients
1kg Ricotta
200g Spinach
1tbsp Sage Leaves (chopped)
6 Eggs
1tsp Salt
1/2cup Chopped Parsley
1/4tsp Nutmeg
1 Sweet Potato
Olive oil
 
Sea Salt

Instructions
Preheat oven to 160C. Prepare a 25-centimetre baking tin with paper and line all sides and the base. Combine ricotta, spinach, sage, eggs, salt, parsley and nutmeg in a food processor and process for a few seconds until combined and the spinach is cut up. Pour the mixture into the cake tin.
Peel the sweet potato into very thin slices (with the skin on) using a potato peeler. This will look like a lot but it will collapse into the tart. Toss the potato with one teaspoon of olive oil and season with a little sea salt. Lay sweet potato over the tart.
Bake for one hour 15 minutes until set to touch. Cool before removing from the tin.
Nutrition Information- Calories 237 Protein 19.8g Fat 15 g Carbs 5.1g Calcium 357mg Gluten-free, low GI, high protein.
Serving Suggestions
Leafy Greens, Steamed greens


Originally Submitted
12/28/2011





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