step by step guide to make speedy Tomato, ricotta and olive spelt tart with basil

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, ricotta and olive spelt tart with basil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, ricotta and olive spelt tart with basil is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, ricotta and olive spelt tart with basil is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh continental parsley leaves
  • 2 teaspoons finely grated lemon rind
  • 1 garlic clove, crushed
  • 60g (1/3 cup) pitted Sicilian olives
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 125g (1/2 cup) fresh ricotta
  • 350g tomato medley mix, large ones halved
  • 150g mixed salad leaves (optional)
  • 1 fennel bulb, thinly sliced (optional)
  • 2 teaspoons balsamic vinegar (optional)
  • Baby basil leaves, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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