Spinach, lemon and ricotta tart

Spinach is one of the most adaptable of greens, grown easily at home in a pot or in the garden ready to be plucked. It’s delicious when cooked, and super nutritious when raw. Spinach and ricotta make a great filling for a wholemeal pastry case.

Pastry

2 cups	Wholemeal flour (Main)
120 g	Butter, cut into cubes
¼ tsp	Salt
1	Egg
2 Tbsp	Cold water

Filling

1 Tbsp	Butter
1	Onion, sliced
1 clove	Garlic, crushed
1 Tbsp	Lemon zest (Main)
5	Eggs, lightly whisked
150 g	Ricotta (Main)
1 serving	Salt and pepper
200 g	Frozen spinach, thawed (Main)

Directions

1. Preheat an oven to 180C.
2. To make the pastry, place the flour, butter and salt into a kitchen processor. Blitz until it resembles fine breadcrumbs. Add the egg and water mixing until a dough forms. Roll it on a lightly floured bench to fit a 23cm tart tin. Bake blind for 20 minutes.
3. To make the filling, melt the butter in a frying pan. Add onion and garlic cooking for 3 minutes. Remove from the heat.
4. In a bowl place the onion and garlic, zest, eggs, ricotta, spinach, salt and pepper, mixing well. Pour into the pastry case and bake for 30 minutes until just set in the middle.

See more of Angela's winter greens recipes

• Silverbeet bowls
• Brussel sprouts, peas and haloumi with tahini dressing