Serves 4 to 6

As versatile as it is flavorful, this tart may be served warm or at room temperature for a light supper, brunch, or part of an antipasto assortment.

3 tablespoons butter

1/4 cup plus 2 tablespoons plain dry bread crumbs

3/4 cup (3 ounces) grated Parmesan cheese, divided

1 small onion, minced

1 bag (6 ounces) washed baby spinach leaves, stems removed

1 carton (32 ounces) whole-milk or part-skim ricotta cheese

6 eggs

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

Melt the butter in a large sauté pan. Remove from the heat. Place 1 tablespoon of the melted butter in a small bowl. Use 1/2 tablespoon melted butter to rub over the bottom and 1 inch up the sides of a 10-inch springform pan. Dust the pan with the bread crumbs. Shake excess crumbs into the bowl with the butter. Add 2 tablespoons of the Parmesan. Toss with a fork; set aside.

Place the sauté pan over medium heat. Add the onion to butter remaining in pan. Cook, stirring, for 2 minutes. Add the spinach. Cover and cook over high heat for 1 to 2 minutes, or until it wilts. Drain any liquid. Set aside.

Preheat the oven to 350°F. In a bowl, beat the ricotta, 2 of the eggs, salt, nutmeg, and the remaining Parmesan. Spoon into the pan. Top with the spinach mixture. With the back of a tablespoon, make 4 oval indentations, radiating from the center like flower petals, in the ricotta mixture. Break 1 egg into each indentation. Sprinkle with the reserved crumb mixture.

Bake for about 45 minutes, or until set. Remove tart to a rack to cool for at least 30 minutes before removing sides of pan.
©2002, PergolaWest, Inc.