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Photo of Tomato and goat’s cheese spelt tart by WW

Tomato and goat’s cheese spelt tart

Total Time
30 min
10 min
20 min
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.


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


1 clove(s), crushed

Fresh basil

1 tbs, chopped, plus extra leaves to serve


275 g, mixed medley, thinly sliced (see note)


  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.


SERVING SUGGESTION: Baby rocket leaves, drizzled with balsamic vinegar. TIPS: You can make the tart base up to 1 day ahead. Cool, then store in an airtight container until required. Assemble only when ready to serve so the base stays crisp. Mixed medley tomatoes are a blend of red cherry, yellow and red grape and small heirloom tomatoes. Find them in the fresh produce section alongside the cherry tomatoes. If unavailable you can use any small tomatoes.