Ingredients

makes one 9-inch tart

　　Half recipe Flaky Pastry (page 37)

　　2 tablespoons finely minced shallots

　　2 tablespoons butter

　　1 pound fresh spinach

　　1/2 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　1 cup ricotta

　　3 eggs

　　1/2 cup light cream or undiluted evaporated milk (not condensed)

　　1/4 cup shredded Swiss cheese

　　

Step 1

Prepare the pastry shell for Classic Quiche Lorraine (page 36).

　　

Step 2

Position the oven racks so that they are evenly spaced. Set the oven temperature to convection bake at 325°F.

　　

Step 3

In a large skillet or deep saucepan, cook the shallots in 1 tablespoon of the butter until soft, about 2 minutes. Add the spinach, cover, and steam for 3 to 5 minutes, until the spinach is wilted but not overcooked. Stir over medium-high heat for a few minutes to evaporate all the liquid.

　　

Step 4

Put the shallot-spinach mixture into a large bowl and add the salt, pepper, ricotta, eggs, and cream. Pour this into the baked pastry shell and sprinkle with the Swiss cheese; dot with the remaining tablespoon butter. Bake the tart for 25 to 30 minutes, until set. Remove from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.