Name: Spinach, Pepper and Pine Nut Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 2 adult and 4 child portions
Ingredients: sea salt and freshly ground black pepper; green salad or vegetables, to serve; 3 bottled or canned roasted red bell peppers, cut into strips; ¼ cup freshly grated Parmesan cheese; ⅓ cup pine nuts; olive oil, for drizzling; 1 cup plus 2 tablespoons ricotta cheese; 1¾ cups frozen spinach, thawed; 2 garlic cloves, crushed; 2 eggs, lightly beaten; ¼ teaspoon freshly grated nutmeg; 13 ounces piecrust or puff pastry dough sheets, thawed if frozen and rolled out if necessary

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<

Spinach, Pepper and Pine Nut Tart

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