Tomato, ricotta and olive spelt tart with basil

Enjoy this summery tomato tart as part of a vegetarian Christmas menu or as a light lunch with friends.

Recipe «Tomato, ricotta and olive spelt tart with basil» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup fresh basil leaves, 1/2 cup fresh continental parsley leaves, 2 tsp finely grated lemon rind, 1 garlic clove, crushed, 60g pitted Sicilian olives , 1 tsp fresh lemon juice, 2 tsp extra virgin olive oil, 125g fresh ricotta , 350g tomato medley mix, large ones halved, 150g mixed salad leaves, 1 fennel bulb, thinly sliced, 2 tsp balsamic vinegar, Baby basil leaves, to serve, 210g white spelt flour, 60ml extra virgin olive oil, 2 tbsp finely grated parmesan.

Ingredients:

• 1/2 cup fresh basil leaves 
• 1/2 cup fresh continental parsley leaves 
• 2 tsp finely grated lemon rind 
• 1 garlic clove, crushed 
• 60g pitted Sicilian olives 
• 1 tsp fresh lemon juice 
• 2 tsp extra virgin olive oil 
• 125g fresh ricotta 
• 350g tomato medley mix, large ones halved 
• 150g mixed salad leaves 
• 1 fennel bulb, thinly sliced 
• 2 tsp balsamic vinegar 
• Baby basil leaves, to serve 
• 210g white spelt flour 
• 60ml extra virgin olive oil 
• 2 tbsp finely grated parmesan 
• 60ml chilled water 

Instructions

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.
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.
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.
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.