Rustic Spinach and Radish Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • For the crust:
  • ½ (72g) cup whole-wheat flour
  • ¾ (95g) cup all-purpose flour
  • ½ teaspoon (3g) salt
  • 8 tablespoons (1 stick, 113g) butter
  • 2-3 tablespoons ice water + more if needed
  • For the filling:
  • Salt, as needed
  • 1lb 2 oz (500g) spinach
  • 10 oz ricotta (280g), drained
  • ½ lemon, juiced
  • ¼ teaspoon dried thyme
  • Salt and pepper
  • 4 radishes, thinly sliced
  • 1 egg, beaten (or a little milk or extra virgin olive oil)
  • Basil, chopped (optional)
Instructions
  1. For the rustic tart crust:
  2. Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes.
  3. In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with the flour so it’s covered. Cut in the butter using a pastry cutter or using a snapping motion with your fingers until the mixture is crumbly and is the size of peas.
  4. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a ball. Pat the ball into a flat disc, wrap tightly in plastic. Chill in the refrigerator for at least an hour or even overnight.
  5. For the filling and assembly:
  6. Preheat the oven to 200°C.
  7. Bring a large pot of water to boil, add salt and the spinach. Cook for about one minute.
  8. Drain well, squeezing out excess liquid then pat spinach dry with paper towels. Place in
  9. a large bowl to cool.
  10. In the meantime, flour your rolling pin and roll the dough into a circle on a piece of parchment paper or silicon mat. Slide the parchment paper or silicon mat with the rolled out dough onto a cookie sheet.
  11. Add the ricotta, lemon juice, thyme, salt and pepper to the bowl. Stir until everything is combined. Pour the filling into the center of the dough, leaving about a 1 inch border.
  12. Fold the edges towards the center.
  13. Layer the rustic tart with the radish slices.
  14. Brush the crust with the beaten egg and bake for 40-45 minutes or until the crust is golden.
  15. Remove from the oven and let the rustic tart sit for 5 minutes before cutting into slices.
  16. Serve with chopped basil on top, if desired. Buon appetito!
Notes
There is only about 30 minutes of work, the rest of the time the fridge or oven does the rest!
Recipe by Italicana Kitchen at https://italicanakitchen.com/rustic-spinach-and-radish-pie/