Spelt Tomato Tart

Makes 1 tart

Flaky pastry, combined with yellow and red tomato varieties, turns a few simple ingredients into a tasty and appealing tart which is delicious warm or cold.

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 125g butter, chilled
  • 200g Doves Farm Organic White Spelt Flour
  • ¼ tsp salt
  • 8 tbsp cold water
  • 500g tomatoes
  • 1 ball of mozzarella
  • salt and pepper
  • fresh basil for topping
  • flour, for dusting
  • oil, for oven tray

Spelt Flaky pastry

  1. Cut the butter into 5mm/¼” cubes, spread them out on a plate and chill in a fridge until firm.
  2. Measure the flour and salt into a mixing bowl, add a third of the chilled cubes and return the rest of the butter to the fridge.
  3. Using a fork or pastry cutter mix the butter into the flour until it resembles breadcrumbs.
  4. Add enough of the water to bring together a soft dough, cover and leave to chill for 10 minutes
  5. Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
  6. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that, cover and leave to chill for 10 minutes.
  7. Once again roll the pastry into a 20x25cm/8x10” rectangle.
  8. Spread another third of the prepared butter cubes over the middle of the rectangle, leaving uncovered pastry either side.
  9. Lift the left side of the pastry over the butter, press around the edges to make a butter pocket.
  10. With the palm of your hand, gently flatten the top of the butter pocket.
  11. Dot the remaining chilled butter cubes over the top.
  12. Fold the right side of the pastry over the butter, pressing and sealing around the edges.
  13. Flatten the pastry with the palm of your hand.
  14. Dust the work surface with flour and roll the pastry into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
  15. Fold the left-hand side of the pastry onto the middle and the right-hand side on top of that.
  16. Cover and chill the pastry for 10 minutes.

Tomato Tart

  1. Spread a little oil around a large oven tray and pre-heat the oven.
  2. Lightly dust the work surface with flour and roll the pastry into a 23x35cm rectangle.
  3. Starting on one side, fold 1cm/⅜” of pastry over and press to make a slight ridge. Repeat on the other side.
  4. Lift the rectangle onto the oven tray.
  5. Cut the tomatoes in half and scatter them over the pastry.
  6. Tear the mozzarella into small pieces and dot these over the tomatoes.
  7. Season with salt and pepper.
  8. Bake for 35-40 minutes.
  9. Top with fresh basil leaves to serve.

Equipment

large oven tray, pastry cutter and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes

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Ingredients

Change Quantities:
  • 125g butter, chilled
  • 200g Doves Farm Organic White Spelt Flour
  • ¼ tsp salt
  • 8 tbsp cold water
  • 500g tomatoes
  • 1 ball of mozzarella
  • salt and pepper
  • fresh basil for topping
  • flour, for dusting
  • oil, for oven tray

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