September 23, 2021Lunch
Tomato & Leek Tart with Olive Oil & Hemp Pastry
This recipe was created by Phoebe Conway (@pheebsfoods)
Ingredients:
Base:
250g whole spelt flour
2 tbsp Hemp Seeds
1 tsp salt
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 Blend
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 & Olive Oil then 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!