Tarte de soleil aux épinards et à la ricotta

Ideal to be grabbed as an aperitif or even served as started, this gorgeous sun tart is generously garnished with spinach and ricotta cheese.

Sun tarts really are fancy in France for apéro pre-dinner drink. And for good reasons, they always make a nice impression and they are so good! They are usually made with two sheets of puff pastry and a blend of two of the followings: basil pesto, pesto rosso, green or black olives tapenade, grilled and mixed sweet pepper sauce… See my recipe here.

This tarte soleil recipe is a bit different as it is very thick (thus less easy to grab) but very nicely garnished with spinach, ricotta cheese and italian style herb blend (the one I have is sun dried tomato, oregano and basil). And made with pizza dough instead of puff pastry. The amount of ricotta in the recipe depends on if you want a more green or creamy tart.
The secret to a successful sun tart is to reserve in cool place (fridge or even freezer) a moment before doing the tricky part of the recipe. Cold pastry with inside filling will be easier to cut and flip.

Tarte Soleil Sun Tart with Spinach and RicottaTarte Soleil Sun Tart with Spinach and Ricotta


Preparation time: 15 min
Baking time: 3 to 45 min
Quantity: 8-10 shares
Specific equipment: none


2 rounds pizza dough
400 gr fresh baby spinach
1 large onion (200 gr)
500 to 750 gr ricotta
1 tablespoon olive oil
2 tablespoons poppy seeds or sesame seeds
Italian dried herbs (Tomato, Oregano and Basil…)
1 beaten egg

If needed, refer to the Conversion and Measures article here


Sauté onion and mix with chopped spinach, ricotta, herbs. Prepare the tart and put in the freezer for 20- 30 mn then shapes the rays before covering with beaten egg and baking.


In a frying pan sauté onion in olive oil and cook for about 5 minutes with a little bit of salt.

Rince, strain and chop spinach. In a bowl, combine onion, spinach, ricotta and herbs. Place in the fridge.

Place the first disc of pizza dough on a sheet of greaseproof paper (on the oven tray). Garnish with the spinach-ricotta blend as follows, explanations from the center, see pics if more demonstrative : 1/ A circle in the center of 6 cm in diameter, 2/ then a space without any filling of about 3 cm, 3/ then a ring of filling all around without going up to the edge, 4/ leaving also 3 cm of dough without garnish all around.

Brush the parts without any filling with water, this will help the two doughs to stick together. Then place the second pizza dough and press the parts without filling to seal them well.

Place in the freezer for about 20-30 minutes.

Preheat oven to 220 °C. Cut 3 cm wide “sun rays” all around the pie, stopping at the inner circle, thus not going all the way to the middle;. Flip each ray but only of one quarter of turn (see pic).

Beat the egg in a small dish and brush the whole tart. Cover the central circle with poppy seeds or sesame seeds.

Bake for about 30 to 40 minutes,with oven heat reduced to 190°C. Remove from the oven as soon as the dough is cooked and the pie has a nice color. Eat warm.

Bon appétit.

Tarte Soleil Sun Tart with Spinach and Ricotta  Tarte Soleil Sun Tart with Spinach and Ricotta

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *