Tart with Spinach, Mushroom and Ricotta Filling

Tart with Spinach, Mushroom and Ricotta Filling

What a day! What a hot, what a rainy, what a windy day as we, people in İstanbul had in the weekend. This is an interesting place promising you lots of different experiences even the daily weather is concerned.

We went out to the seaside for running in the morning time wearing our 30 SPF sunscreen lotion, shorts and sunglasses and guess what happened? Right after we completed the running track under the harsh sunlight with sweat on our temples, sky turned gray and wind started to blow in less than three minutes time and we got soaked like we were just out of the shower with our sporting apparels. Thanks god our sunscreen lotion was waterproof!

As soon as we got home, we had our traditional weekend breakfast with all the delicacies, different cheeses, an omelette scrambled with milk, goat cheese and fresh ground pepper, homemade jams and a biscotti style homemade bread (I deliberately used the phrase “biscotti style” since the intention was not to make a biscotti at all but we cooked the previous days’ homemade bread again in the oven just to make it crusty and hot. By the way the word “biscotti” is quite meaningful when you consider the word “bis” which in Italian means twice and “cotto” meaning cooked.)

After passing some time by chit chatting, reading newspapers and magazines (for sure about food), it was time for the kitchen of Oz to start operation. I would like to come up with a delicious recipe and also something I could use the fresh spinach leaves I bought from the open market the day before so that they won’t fade away and lose their taste. I had also a package of ricotta cheese I bought before; looking at me aimlessly each and every time I open the refrigerator’s door. After getting lost in my hand written recipe notebook, I decided to make a tart with the ingredients in hand. It is quite simple and clear to prepare however requires a little bit of manual skills to spread the dough with equal thickness everywhere. If not the first time, you’ll master it on your second trial but I assure you the taste will make you pass over all imperfections in terms of form.

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