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This April 7, 2014 photo shows a ricotta spinach tart in Concord, N.H. (AP Photo/Matthew Mead)
Recipe: Mother’s Day brunch tart that’s part quiche, part lasagna
First Published May 07 2014 01:01 am • Last Updated May 07 2014 01:01 am

Lasagna isn’t typically associated with Mother’s Day, but it is the dish that inspired us this year as we searched for a fresh way to offer Mom a delicious brunch.

We took some of our favorite lasagna ingredients — ricotta cheese, spinach, thyme and Asiago cheese — but instead of layering them with noodles, we mixed them together in a rich, but still light tart filling. With a store-bought crust, the tart can be in the oven in 20 minutes and on the table 40 minutes later. And similar to a good quiche, this tart can be served hot or room temperature.

At a glance

Ricotta spinach tart

1 package prepared pie dough

1 teaspoon olive oil

1 clove garlic, minced

5-ounce package baby spinach

1 egg

2 cups ricotta cheese

2 tablespoons chopped fresh thyme

Zest of 1 lemon

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup grated Asiago cheese

Heat the oven to 375 degrees. Coat an 8-inch tart pan with a removable bottom with cooking spray. Press the pie dough into the tart pan, trimming any excess.

In a skillet over medium-high, heat the oil. Add the garlic and cook for 1 minute. Add the spinach and cook until completely soft and most the of the liquid has evaporated, 4 to 5 minutes. Transfer the spinach to a fine mesh strainer. Using a spoon or silicone spatula, press the spinach to extract any remaining liquid.

In a medium bowl, beat the egg, then add the ricotta, thyme, lemon zest, salt, pepper and spinach. Stir to combine. Spread the mixture in the prepared tart shell and sprinkle with Asiago cheese. Place on a baking sheet and bake for 35 to 40 minutes, or until puffed and golden brown. Allow to cool slightly. Serve warm or at room temperature.

Start to finish » 1 hour (20 minutes active)

Servings » 6

Nutrition information per serving » 350 calories; 200 calories from fat (57 percent of total calories); 22 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 25 g carbohydrate; 1 g fiber; 2 g sugar; 14 g protein; 460 mg sodium.

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