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Spinach and Ricotta Tart

This recipe is from episode 32 of Good Chef Bad Chef series 3.


  • 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


  • 1.

    Preheat oven to 180C. In bowl mix together first 5 ingredients. Set aside.

  • 2.

    In a bowl mix dry ingredients together, next mix through oil, then water.

  • 3.

    Bring together to form dough and knead for 5 min, cover and chill for 30 min.

  • 4.

    On a flat surface roll out the dough with a little spelt flour, about 3mm thick.

  • 5.

    Lightly brush a 25cm spring-form base with a little oil then press the dough into the corners.

  • 6.

    Line the tart shell with wax paper and pour in rice to hold it in place.

  • 7.

    Blind bake the tart shell for 10 min.

  • 8.

    Now fill the base with the spinach mixture and cook for another 10 min.

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