Gluten-Free Fennel Ricotta Tomato Tart – World Spice

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3/4 cup parmesan cheese, grated
• 1 teaspoon Black Tellicherry Peppercorn , ground
• 1 teaspoon Kosher Salt
• 2 eggs
• 1 cup unsalted cold butter, small diced
• 1/2 cup heavy cream
• 1 cup ricotta
• 1/2 pound fresh spinach (reserve 1 handful)
• 2 teaspoons Italian Sausage Mix
• 1 teaspoon Kosher Salt Diamond Crystal
• 5 ounces heirloom cherry tomatoes, halved
• 1/2 cup goat cheese
• 1 teaspoon Fennel Pollen