Ricotta and Spinach Savoury Tart

Preheat the oven to 180°C.

Wash and dry the spinach.

In a frying pan, heat the extra virgin olive oil and add the garlic clove.

Add the spinach and sauté until wilted. Remove the garlic and let the spinach cool.

Coarsely chop the cooled spinach.

In a bowl, mix the ricotta with the eggs, grated Parmesan, salt, and pepper.

Add the chopped spinach to the ricotta mixture and mix well.

Unroll the puff pastry and place it in a baking tin lined with baking paper.

Pour the filling onto the puff pastry and level the surface.

Fold the edges of the pastry inward.

Bake in the oven for about 35 minutes, until golden.

Let it cool slightly before serving.