Place the peppers and asparagus in another covered bowl. Sprinkle on a pinch of salt, the oregano and a grinding of pepper then drizzle with the olive oil. Leave to defrost.
Place the peas in another covered bowl to defrost, then get on with making the pastry.
When the spinach has more or less defrosted, add the ricotta, nutmeg, salt and pepper to the bowl stir until everything is well mixed.
Pastry
Cut butter into flour and salt then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
Stir in the yoghurt with a knife until the mixture comes together into a ball,
Cover and leave to rest in the fridge or a cool place for ½ hr.
Roll out on a floured surface into a rough circle to about 4mm in thickness.
Place on a baking tray lined with baking parchment.
Spread the spinach mixture over the pastry leaving about a 5 cm boarder.
Sprinkle the peppers over the base, place the asparagus spears in a radial pattern, then sprinkle over the peas.
Fold the edges inward over the filling, leaving the centre open.
Bake at 200℃ for about 25 minutes when the vegetables should be cooked and the pastry crisp and golden.
Notes
Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.Swap the frozen vegetables for fresh ones if you have them available.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.