Recipe: Freeform ricotta and spinach tart

Freeform ricotta and spinach tart. Photo / Babiche Martens.

Freeform ricotta and spinach tart

Serves 6-8

Pastry
• 200g flour
• 200g butter
• 1 tsp salt
• 1 egg yolk
• 2 Tbsp cold water

Filling
• 200g spinach, wilted
• 2 spring onions, sliced thinly
• 250g ricotta
• 2 eggs
• ¼ cup grated parmesan
• Salt and freshly ground pepper
• 40g blue cheese, crumbled
• 1 egg yolk, to glaze pastry

1. To make the pastry: place the flour, butter and salt into the bowl of a food processor. Pulse until it resembles fine breadcrumbs. Add the egg yolk and water and mix until a firm dough. Wrap and refrigerate for 30 minutes.

2. Preheat oven to 180C.

3. To make the filling: in a large bowl combine the spinach, onions, ricotta, eggs, parmesan, salt and plenty of ground pepper.

4. Roll the pastry on a lightly floured bench into a 30cm circle. Place onto an oven tray.

5. Spoon the filling into the centre of the pastry leaving a 2cm border. Fold the edges in onto the filling, around the entire circle. Crumble the blue cheese over the filling. Brush the pastry with the egg yolk.

- VIVA