Ideal to be grabbed as an aperitif or even served as started, this gorgeous sun tart is generously garnished with spinach and ricotta cheese. Sauté onion and mix with chopped spinach, ricotta, herbs. Prepare the tart and put in the freezer for 20- 30 mn then shapes the rays before covering with beaten egg and baking.
In a frying pan sauté onion in olive oil and cook for about 5 minutes with a little bit of salt.
Rince, strain and chop spinach. In a bowl, combine onion, spinach, ricotta and herbs. Place in the fridge.
Place the first disc of pizza dough on a sheet of greaseproof paper (on the oven tray). Garnish with the spinach-ricotta blend as follows, explanations from the center, see pics if more demonstrative : 1/ A circle in the center of 6 cm in diameter, 2/ then a space without any filling of about 3 cm, 3/ then a ring of filling all around without going up to the edge, 4/ leaving also 3 cm of dough without garnish all around.
Brush the parts without any filling with water, this will help the two doughs to stick together. Then place the second pizza dough and press the parts without filling to seal them well.
Place in the freezer for about 20-30 minutes.
Preheat oven to 220 °Cut 3 cm wide “sun rays” all around the pie, stopping at the inner circle, thus not going all the way to the middle;. Flip each ray but only of one quarter of turn (see pic).
Beat the egg in a small dish and brush the whole tart. Cover the central circle with poppy seeds or sesame seeds.
Bake for about 30 to 40 minutes,with oven heat reduced to 190°Remove from the oven as soon as the dough is cooked and the pie has a nice color. Eat warm.