Tomato and goat’s cheese spelt tart
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Spelt flour adds a sweet, nutty flavour and is higher in protein and many minerals than wheat flour and makes a tasty base to this celebration of colourful tomatoes.
Ingredients
Flour, spelt, wholemeal
½ cup(s), (75g)
White spelt flour
½ cup(s), (75g)
Fresh thyme
3 tsp
Olive oil
2½ tbs
Soft goat's cheese
80 g
Reduced-fat ricotta cheese
75 g
Garlic
1 clove(s), crushed
Fresh basil
1 tbs, chopped, plus extra leaves to serve
Tomato(es)
275 g, mixed medley, thinly sliced (see note)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Process flours, thyme and salt in a food processor until thyme is finely chopped. Add 2 tablespoons oil and process until just combined. With motor running, add 1–2 tablespoons chilled water until pastry just forms a ball.
2
Place pastry between 2 sheets baking paper and roll out to a 23cm circle. Place pastry, still on baking paper, on a baking tray. Turn over edges of pastry to form a 1cm border. Press border with a fork to create a pattern. Line inside of pastry with a sheet of baking paper and fill with pastry weights or uncooked dried beans or rice. Bake for 15 minutes. Remove paper and weights and bake for 5 minutes or until golden and crisp. Cool.
3
Meanwhile, combine goat’s cheese, ricotta, garlic and chopped basil in a medium bowl. Season with salt and pepper.
4
Crumble cheese mixture over centre of cooled pastry. Arrange tomatoes on top. Season with salt and pepper and drizzle with remaining oil. Serve topped with extra basil.
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