White Spelt Tomato Tart

large oven tray and mixing bowl

200g Doves Farm Organic White Spelt Flour  
¼ tsp salt
125g butter, chilled
7-8 tbsp cold water
500g tomatoes
1 ball mozzarella
salt and pepper
fresh basil, for topping
flour, for dusting
oil, for tray

220°C, Fan 200°C, 425°F, Gas 7

Spelt Flaky pastry

1. Put the flour into a bowl, add the salt and stir to combine.
2. Cut the chilled butter into small cubes or slices and divide into three equal piles.
3. Add one third of the butter to the bowl and chill the rest.
4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
5. Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
6. Lightly flour the work surface and put the pastry in the middle and dust it with flour.
7. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
8. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
9. Cover the pastry and chill for 10 minutes.

Step 2

1. Dust the work surface and chilled pastry with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Step 3

1. Once again dust the work surface and chilled pastry with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Tomato Tart

1. Pre-heat the oven.
2. Rub a little oil around the inside of a large oven tray or insert a baking liner.
3. Lightly dust the work surface and pastry with flour.
4. Roll the pastry into a 23 x 33cm/9 x 13” rectangle.
5. Starting on one side, fold 1cm/⅜” of pastry over and press to make a slight ridge. Repeat on the other sides.
6. Lift the pastry rectangle onto the oven tray.
7. Cut the tomatoes in half and scatter them over the pastry.
8. Tear the mozzarella into small pieces and dot these over the tomatoes.
9. Season with salt and pepper.
10. Bake for 35-40 minutes.
11. Top with fresh basil leave to serve.