Erbazzone Dolce: Traditional Sweet Spinach Tart from Reggio Emilia

When we think of Italian tarts, we usually imagine fruit, jam, chocolate or pastry cream. But Emilia-Romagna has a much more unusual speciality: erbazzone dolce, a traditional sweet tart from the Reggio Emilia area.

Despite its name and distinctive green filling, this is a dessert rather than a savoury pie. It combines spinach with ricotta, finely ground almonds, crushed amaretti biscuits and a splash of Sassolino, an anise-flavoured liqueur. The result is a delicate, aromatic filling enclosed in buttery shortcrust pastry.

The name erbazzone may bring to mind the better-known savoury erbazzone, also called scarpazzone, a speciality of Reggio Emilia made with greens, onion and garlic enclosed between layers of dough, traditionally topped with pieces of pork fat or bacon. This sweet version is a very different creation, with its own distinctive flavour and appearance.

The spinach gives the filling its unusual green colour, making this tart a real conversation starter when you bring it to the table. You might not guess its main ingredient just by looking at it!

My version includes Sassolino, an anise-flavoured liqueur traditionally associated with Modena. Its aromatic notes complement the almonds and amaretti beautifully. If you can't find Sassolino where you live, you can try another anise-flavoured liqueur, such as ouzo.

If you enjoy discovering traditional Italian desserts beyond the familiar classics, this unusual regional tart is well worth trying.

Erbazzone Dolce

Yield: 8 servings
Prep time: 30 minutes
Resting time: 1 hour
Cooking time: About 1 hour

Ingredients

For the shortcrust pastry

• 250 g all-purpose flour

• 150 g butter

• 100 g sugar

• 2 egg yolks

For the filling

• 60 g sugar

• 100 g amaretti biscuits, finely ground

• 100 g blanched almonds, finely ground, or almond flour

• 200 g cooked spinach, thoroughly squeezed dry and finely chopped (frozen spinach works too)

• 300 g ricotta

• 1 small glass of Sassolino or another anise-flavoured liqueur

If using fresh spinach, allow approximately twice the weight before cooking.

Method

1. Make the pastry. Work the butter and sugar together until the sugar begins to dissolve into the butter. Add the egg yolks and mix again.

2. Add the flour and mix only until it has been incorporated. Avoid overworking the dough. Shape it into a disc, wrap it in cling film and refrigerate for at least 1 hour.

3. Prepare the filling. In a bowl, combine the sugar, finely ground amaretti, ground almonds, cooked spinach, ricotta and Sassolino. Mix until you have an even filling.

4. Preheat the oven to 180°C (350°F). Butter and flour a tart tin approximately 26 cm in diameter.

5. Roll out most of the pastry, keeping some aside for the lattice top. The pastry should not be too thin. Use it to line the tin, pressing it gently into the base and sides.

6. Spoon the filling into the pastry case and level the surface. Roll out the remaining pastry, cut it into strips and arrange them over the filling to create a lattice.

7. Bake for approximately 1 hour. Keep an eye on the top and reduce the heat slightly if the pastry begins to brown too much. Baking the tart on a lower oven rack can help prevent excessive browning.

8. Leave the tart to cool completely before slicing and serving.

Notes

• Spinach: Squeeze out as much water as possible after cooking. Excess moisture can make the filling too soft.

• Sassolino substitute: If Sassolino is unavailable, an anise-flavoured liqueur such as ouzo is an alternative.

• Storage: Allow the tart to cool completely before storing it. It can also be frozen.