Spinach Ricotta + Sweet Potato Tart
8 People
325 Cals
Spinach Ricotta + Sweet Potato Tart
8 People
325 Cals
About the recipe
My Spinach, Ricotta and Sweet Potato Tart is the kind of recipe that feels both wholesome and quietly impressive — simple to make, nourishing to eat and beautiful enough to serve for lunch, dinner or relaxed entertaining. Packed with creamy ricotta, fresh spinach, herbs and ribbons of naturally sweet roasted sweet potato, this savoury tart is rich in protein, gluten-free and deeply satisfying while still feeling light and fresh.Baked gently until just set, the filling becomes soft, fluffy and almost soufflé-like, while the sweet potato on top roasts down into tender golden layers. A final flourish of crisp sage leaves cooked in butter adds an aromatic, savoury finish that makes the whole dish feel restaurant-worthy with very little effort. It’s delicious served warm or at room temperature, making it perfect for make-ahead lunches, weekend gatherings or simple weeknight dinners.Allow the tart to cool for at least 30 minutes before removing from the tin so it holds its shape beautifully when sliced. Serve generous wedges on their own, or pair with a peppery rocket salad dressed with lemon and olive oil for a fresh, balanced meal. A drizzle of vibrant salsa verde with parsley, mint and lemon takes it to the next level.If you’re looking for a healthy spinach and ricotta tart recipe that’s easy, elegant and full of flavour, this one is a keeper — comforting, nourishing and guaranteed to be made on repeat.
Nutrition Per Serving
325
Calories
21g
Fat
8g
Saturates
2g
Sugars
247mg
Salt
24g
Protein
10g
Carbs
1g
Fibre
Ingredients
Tart Filling
- 1 kg ricotta well drained
- 30 g finely grated parmesan
- 6 organic eggs
- 200 g baby spinach
- 1 handful flat-leaf parsley leaves
- Generous pinch of sea salt to taste
Topping
- 1 large sweet potato shaved into fine ribbons (use a peeler)
- 2 tablespoons extra virgin olive oil
To Finish
- Small knob of butter
- basil or sage leaves
Embellishments
- leafy salad
- lemon juice, salsa verde, Greek yoghurt
Method
- Preheat your oven to 170°C fan-forced. Line a 25 cm (10-inch) round baking tin with baking paper, allowing a little overhang for easy removal.
- Place the ricotta, parmesan and eggs into a large mixing bowl or food processor. Blend until completely smooth and creamy.
- Add the baby spinach, parsley and a generous pinch of sea salt. Pulse briefly until just combined. You want the herbs evenly distributed but not overworked.
- Pour the ricotta mixture into the prepared tin and smooth the top.
- Gently toss the sweet potato ribbons with the olive oil in a bowl. Arrange loosely over the top of the tart. It will look like a generous amount, but the sweet potato will soften and collapse slightly as it bakes.
- Bake for approximately 1 hour, or until the tart is just set. The centre should still have a slight wobble when gently touched — it will continue to firm as it cools.
- Remove from the oven and allow the tart to cool in the tin for at least 15 minutes before removing. This resting time helps it firm up and slice beautifully.
- Slice and serve warm or at room temperature with leafy greens and a squeeze of lemon.
Notes + Inspirations
This is one of those quietly brilliant recipes that delivers comfort, nourishment and elegance all at once. The ricotta and eggs create a light, protein-rich base that sets softly like a savoury cheesecake, while the sweet potato roasts into delicate, naturally sweet ribbons on top. You can easily swap the ricotta for cottage cheese if you desire. Meal prep magic
Keeps beautifully in the fridge for up to 4 days. Store in an airtight container. It makes a perfect high-protein lunch, light dinner or nourishing snack straight from the fridge. Sweet potato topping
Don’t worry if the sweet potato looks like too much when you first layer it on. It softens and settles into the tart as it bakes, creating a naturally sweet, golden top that contrasts beautifully with the creamy filling. Serving ideas Serve alongside a simple rocket salad with lemon juice and extra virgin olive oil.
Add a spoonful of thick Greek yoghurt or labneh for extra creaminess.
Finish with a squeeze of fresh lemon just before serving to brighten the flavours.
Pair with a chilled glass of dry rosé or sparkling mineral water with lemon.
This is one of those quietly brilliant recipes that delivers comfort, nourishment and elegance all at once. The ricotta and eggs create a light, protein-rich base that sets softly like a savoury cheesecake, while the sweet potato roasts into delicate, naturally sweet ribbons on top. You can easily swap the ricotta for cottage cheese if you desire. Meal prep magic
Keeps beautifully in the fridge for up to 4 days. Store in an airtight container. It makes a perfect high-protein lunch, light dinner or nourishing snack straight from the fridge. Sweet potato topping
Don’t worry if the sweet potato looks like too much when you first layer it on. It softens and settles into the tart as it bakes, creating a naturally sweet, golden top that contrasts beautifully with the creamy filling. Serving ideas Serve alongside a simple rocket salad with lemon juice and extra virgin olive oil.
Add a spoonful of thick Greek yoghurt or labneh for extra creaminess.
Finish with a squeeze of fresh lemon just before serving to brighten the flavours.
Pair with a chilled glass of dry rosé or sparkling mineral water with lemon.
