salmon spinach and ricotta tart

This is a light and delicious easy family lunch or supper
Serves 4-6
Takes 15-20 mins
Cooking time 25 mins


Olive oil spray or butter paper to grease the pie plate
150g spinach leaves, washed
200g Puhoi ricotta
¼ cup Edmonds Gluten Free Flour
a generous pinch ground nutmeg
3 eggs (number 6), yolks and whites separated
Freshly ground black pepper and salt
100g smoked salmon
6 cherry tomatoes, halved
30g grated Parmesan cheese

Preheat the oven to 180degC.
Spay a 23cm pie plate with olive oil spray or grease well with butter paper.
In a microwave bowl place spinach and cover and cook for 2-3 mins (without water). Drain well and slice.
Place in a bowl with the ricotta, Edmonds gluten free flour, nutmeg, yolks and seasoning.
Whisk the egg whites in your electric mixer till stiff peaks form and with a metal spoon fold in one third of this mix into the ricotta mix. Gently fold in the remaining mix and spoon into pie plate.
Scatter the salmon, tomato and finally Parmesan cheese.
Cook for 25 mins or until puffed and golden.
Serve warm or cold – do not refrigerate best eaten within a few hours of making.
* Cook’s tip: eggs separate well cold from the fridge but for volume you want them at room temperature – so when making this tart – separate the eggs and then leave for 30 mins before beating them – enough time for the cook to have a cup of tea!