Tomato & Leek Tart with Olive Oil & Hemp Pastry
DELICIOUS LUNCH
|
DELICIOUS LUNCH |
Ingredients:
Base:
250g whole spelt flour
2 tbsp hemp seeds
1tsp salt
60ml Hemp & Olive Oil (Mt Elephant blend or just 30ml of each)
120ml cold water
Filling:
2 tbsp pesto of choice
2 cups mixed tomatoes halved
Extra hemps seeds and olive oil for drizzling
Feta cheese to serve on top
2 leeks finely sliced
1 tbsp Hemp & Olive Oil (Mt Elephant blend or just half a teaspoon of each)
Pinch of salt
Method:
Preheat your oven to 175 degrees celsius fan forced and lightly grease a tart pan with a removable base
Place the spelt flour, hemp seeds and salt into a bowl and mix well. Pour in the hemp and olive oil hen add water and use a spoon to mix together to form a rough dough
Take the mixture out onto a floured bench surface and knead gently with your hands just to bring it together
Place the dough between 2 pieces of baking paper and use a rolling pin the roll the ball out to a circle around ½ a cm thick
Gently use the rolling pin to lift the dough over the tart pan and then use your hands to press it down gently. Use a sharp knife to remove any excess pastry
Use a fork to make a few holes in the base then blind bake the pastry for 15 minutes
While the pastry cooks heat oil in a pan over a medium low heat and cook the leeks with a pinch of salt for around 10 minutes until soft and sweet
Increase the oven temp to 190 once you’ve baked the pastry
Spread the pesto onto the pastry, spread the leeks out on top and then arrange the tomatoes on top of that. Drizzle with some extra hemp & olive oil and bake for 30 minutes
Serve warm or cold with a fresh salad!