makes one 9-10 inch tart
Sprinkle yeast over the lukewarm water in a mixing bowl and let stand until yeast is dissolved. Mix in the egg, olive oil, salt, and spelt flour. Scrape the dough onto a floured surface and knead for a couple minutes. Shape into a ball and cover with plastic wrap for 20 minutes before rolling.
For gluten free version: substitute ⅓ cup oat flour and ⅓ cup gluten-free flour blend (my recipe is here) for the spelt and add ½ teaspoon xanthan gum.
Preheat oven to 425°F. Heat olive oil in large frying pan over medium heat. Add onions and cook until softened. Add garlic and greens, cook until wilted. Transfer to a colander held over the sink or a plate and press out any liquid then transfer to a cutting board and roughly chop.
Put cooked greens/onion in a bowl and add ricotta, eggs, ¾ cup parmesan, salt and pepper. Mix and turn into lightly greased, pastry-lined springform pan. Sprinkle with remaining ¼ cup parm, fold over pastry edges and bake at 425° oven for 15 minutes, then lower heat to 375° and cook 15 minutes longer, until filling is set. Let cool slightly before serving.
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