Heat the oven to 400°F and line a cookie sheet with parchment paper.
Squeeze the excess water out of the spinach and mix together with the ricotta, eggs, garlic and nutmeg. Season lightly with salt and pepper.
Lay the dough on the prepared cookie sheet, score a ¾-inch border with a sharp knife and prick the middle part of the dough several times with a fork. Spread the spinach and ricotta mixture over the dough, inside the border, then scatter the red peppers, Parmesan and pine nuts over. Drizzle with alittle olive oil and brush the edges of the dough with oil. Bake the tart 25 minutes, or until the pastry is golden and the filling softly set.