How To Make Spinach And Gorgonzola Tart

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Here’s a fantastic recipe for how to make Spinach and Gorgonzola Tart (torta spinaci e gorgonzola) by Italian Chef Chicca Maione. She can even teach you the art of making this amazing starter in person through her cooking classes (If you are looking for a great vacation).

This savory tart is a real food treat, good as a starter or even for nice lazy evening dinner. Spinach and ricotta is a perfect combination, and making the dough takes literally five minutes if you use a food processor. You will never buy a pastry crust anymore!

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Let’s Make a Spinach and Gorgonzola Tart!

Diet Considerations

  • Vegetarian

Ingredients (Serves 4)

  • 200 gr / 7 oz unbleached all-purpose flour
  • 90 gr /3 oz butter cut into small pieces, at room temperature
  • 1 egg
  • 3 pinches of salt
  • 2 TBS water
  • 400 gr / 14 oz fresh spinach or greens
  • 3 eggs
  • 250 gr / 9 oz ricotta, fresh and firm
  • 200 gr / 7 oz gorgonzola cheese
  • 100 gr / 3.5 oz grated parmigiano cheese
  • 120 ml / ½ cup milk
  • salt & pepper to taste
  • 4 pinches of salt


Prep Time: 15 minutes.

Cook Time: 40 minutes

  1. Preheat the oven

    Preheat the oven at 180°C / 360°F.

  2. Make the dough for the pie crust

    In a large bowl combine the flour, salt, and softened butter. Work the ingredients with your fingers until the butter is absorbed by the flour. 

    Add water and the egg. Knead until you get a smooth mixture. 

    Note: You can also make the dough using a food processor. Put all ingredients into the food processor and whizz until well combined. When your dough forms into a ball, it is ready.

    Wrap the dough in plastic cling film and refrigerate for at least half an hour until firm. If you want to skip the step of making the pie crust, you can also buy a fresh large one.

  3. Make the filling

    Wash and steam the veggies (spinach or any other type of veggies you like) until wilted. Drain very well, squeezing excess moisture out with hands. (You can also use frozen spinach, thawed and well-drained.)

    In a small pot, heat the gorgonzola and milk until the gorgonzola has melted. In a large bowl, beat the 3 eggs with 4 pinches of salt. Mix in the parmigiano, salt, and pepper. Then add the ricotta and the melted gorgonzola. Add the veggies. Mix well.

  4. Final preparation

    Line a 25 cm (9 inch) tart tin with a removable base with parchment paper. Roll out the dough on a lightly floured surface and place the dough inside the tart tin. Pour the spinach mixture into the tart tin. 

  5. Bake and serve!

    Bake for about 40 minutes until center is firm. Serve cold or at room temperature.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make a Spinach and Gorgonzola Tart (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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