Tomato, ricotta and olive spelt tart with basil

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How to make Tomato, ricotta and olive spelt tart with basil

  • Yield : 6
  • Prep Time : 0:55
  • Cook Time : 0:35
  • Total Time : 1:30

Ingredients

  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh continental parsley leaves
  • 2 teaspoons finely grated lemon rind
  • 1 garlic clove, crushed
  • 60g (1/3 cup) pitted Sicilian olives
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 125g (1/2 cup) fresh ricotta
  • 350g tomato medley mix, large ones halved
  • 150g mixed salad leaves (optional)
  • 1 fennel bulb, thinly sliced (optional)
  • 2 teaspoons balsamic vinegar (optional)
  • Baby basil leaves, to serve

Pastry

  • 210g (1 1/3 cups) white spelt flour
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tablespoons finely grated parmesan (or vegetarian hard cheese)
  • 60ml (1/4 cup) chilled water

Method

  • Step 1 For the pastry, process the flour, oil and parmesan in a food processor until mixture resembles fine crumbs. With the motor running, gradually add the water until the mixture just comes together. (Add 1-2 teaspoons extra, if necessary.) Shape into a disc. Wrap and place in the fridge for 30 minutes to rest. Clean the processor.
  • Step 2 Preheat oven to 180C/160C fan forced. Process basil, parsley, rind and garlic until finely chopped. Add olives, lemon juice and oil. Process until well combined. Season.
  • Step 3 Roll out pastry on a large piece of baking paper to a 30-35cm circle. Transfer paper and pastry to a large baking tray. Spread half the olive mixture over base, leaving a 2cm border. Dollop with ricotta. Top with tomatoes. Fold pastry edge over filling. Bake for 35 minutes or until pastry is crisp.
  • Step 4 Combine the salad leaves, fennel and vinegar in a bowl, if using. Top the tart with remaining olive mixture. Sprinkle with baby basil. Serve with salad on the side.

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