Tarta tricolor de Calabaza, Espinaca y Ricota

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Tarta tricolor de Calabaza, Espinaca y Ricota. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Tarta tricolor de Calabaza, Espinaca y Ricota using 20 ingredients and 9 steps. Here is how you cook that.

Una receta sana, con un alto poder nutritivo, una opción saludable, colorida y deliciosa. Ideal para un almuerzo o cena. #CocinandoConVerduras

Ingredients and spices that need to be Prepare to make Tarta tricolor de Calabaza, Espinaca y Ricota:

1. 2 tapas para pascualina con Mix de Semillas(comprada o casera)
2. ---Rellenos de Espinaca:
3. 2 atados Espinaca
4. 1 Huevo
5. 50 gr. Queso rallado
6. Sal, pimienta a gusto
7. ---Relleno de Ricota:
8. 300 gr. Ricota/requesón
9. 2 Huevos
10. 50 gr. Queso rallado
11. 50 gr. Queso crema
12. 50 gr. Crema de leche
13. Sal, pimienta a gusto
14. ---Relleno de Calabaza:
15. 1/2 calabaza
16. 2 Huevos
17. 50 gr. Queso rallado
18. 50 gr. Queso crema
19. 50 gr. Crema de leche
20. Sal, Pimienta a gusto

Instructions to make to make Tarta tricolor de Calabaza, Espinaca y Ricota

1. Para el relleno de espinaca: Hervir la espinaca, escurrir bien y picarlo finamente.Agregar el huevo, queso rallado y salpimentar a gusto. Reservar.
2. Para el relleno de Ricota: En un bol, mezclar la Ricota, los huevos, el queso rallado, queso crema, crema de leche y salpimentar a gusto. Reservar.
3. Para el relleno de Calabaza: Cocinar la calabaza a vapor, luego procesarlo con los huevos, queso rallado, queso crema, crema de leche y salpimentar a gusto. Reservar.
4. Forrar una tartera con la masa para tartas y en la base espolvorear pan rallado, para que la masa no absorba humedad al momento de hornearlo.
5. Colocar en la base de la tarta, el puré de calabaza
6. En la segunda capa agregar la Ricota
7. Y en la tercera parte agregar la espinaca, cubriendo toda la tarta.
8. Con el otro disco de masa, cubrir la tarta y llevar a horno de 180 grados por aproximadamente 35 minutos o hasta que la masa esté doradita.
9. Dejar enfriar, luego cortar en porciones.

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