Shortcrust
All-Purpose Flour	g
Butter	g
Egg
Ice Water	ml
Pinch of Salt
Filling
Baby Spinach	g
Eggs
Ricotta Cheese	g
Heavy Cream	tbsp
Parmesan Cheese	g
Ground Nutmeg	tsp
Fresh Dill	g
Pine Nuts	tbsp

1. For the dough, knead the flour, butter, egg, salt, and water into a smooth dough.
2. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
3. Preheat the oven to 180 ºC and grease the tart pan.
4. Roll out the dough and place in the baking pan. Carefully roll off the protruding edges with a rolling pin.
5. Prick the base all over with a fork. Trim off any excess pastry, then line with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes, then remove the beans/rice and paper and return to the oven for 5 minutes more. Set aside to cool slightly.
6. Meanwhile defrost the spinach by putting it in a bowl of warm water for 5 minutes. Drain, then squeeze as much water as you can from the spinach and set aside.
7. Roast the pine nuts in a pan without fat and wash the dill, shake dry and chop finely.
8. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. Add the spinach, dill and most of the toasted pine nuts.
9. Pour into the pastry case, top with the remaining pine nuts, then bake for 15-20 minutes or until cooked through and golden. Scatter with more chopped dill.

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