Instructions:
1. Prepare the tart base:
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and fit it into a tart pan (or lay it flat on a baking sheet). Prick the base with a fork and chill for 10 minutes.
2. Cook the spinach filling:
- Heat a drizzle of olive oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the chopped spinach. Cook until wilted. Remove from heat and let cool slightly.
3. Mix the filling:
- In a mixing bowl, combine the ricotta, Parmesan, beaten egg, cooked spinach, salt, pepper, and nutmeg. Mix well.
4. Assemble the tart:
- Spoon the spinach and ricotta mixture onto the puff pastry, spreading it evenly.
- Bake for 25-30 minutes or until the pastry is golden and puffed, and the filling is set.
5. Prepare the blue cheese sauce:
- In a small saucepan, melt the butter over low heat. Add the heavy cream and bring it to a gentle simmer.
- Stir in the crumbled blue cheese and let it melt, whisking until the sauce is smooth. Add garlic powder for extra flavor, if desired.
6. Serve:
- Slice the tart and drizzle it with the warm blue cheese sauce. Garnish with parsley or chives if you like.
This tart pairs beautifully with a simple green salad or a glass of white wine. Would you like me to tweak this recipe further, Ashley? 😊