Spinach and Ricotta Tart


250g fresh ricotta

2 eggs

pinch of cinnamon

3 cups baby spinach, roughly chopped

pinch of sea salt

3 cups spelt flour

1 tsp cinnamon, ground

½ tsp sea salt

½ cup safflower oil  

½ cup chilled water 



Preheat oven to 180°C. In bowl mix together first 5 ingredients. Set aside. In a bowl mix dry ingredients together, next mix through oil, then water. Bring together to form dough and knead for 5 min, cover and chill for 30 min.  On a flat surface roll out the dough with a little spelt flour, about 3mm thick. Lightly brush a 25cm spring-form base with a little oil then press the dough into the corners. Line the tart shell with wax paper and pour in rice to hold it in place. Blind bake the tart shell for 10 min. Now fill the base with the spinach mixture and cook for another 10 min.