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

60ml Hemp & Olive Oil Blend 

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

1. Preheat your oven to 175 degrees celsius fan forced and lightly grease a tart pan with a removable base 
2. 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
3. Take the mixture out onto a floured bench surface and knead gently with your hands just to bring it together
4. 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
5. 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
6. Use a fork to make a few holes in the base then blind bake the pastry for 15 minutes
7. 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
8. Increase the oven temp to 190 once you’ve baked the pastry 
9. 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 
10. Serve warm or cold with a fresh salad!