Summer tomato tart
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175g white spelt flour
1/2 tsp salt
2 tbsp water
5 spring onions
50ml oat cream
100ml milk of your choice
Handful of fresh basil
2 tsp dried oregano herb
100g grated cheddar
Mix the ingredients for the base and roll out the dough to fit your tart tray and up the sides.
Cook for 12 min. at 200 degrees Celcius.
Meanwhile slice the tomatoes and spring onions and spread them on the tart base with the chopped basil.
Mix eggs, cream, milk, salt and pepper and pour over the tart. Distribute the grated cheese over the tart and sprinkle with oregano.
Cook for a further 25 min in the oven.
Serve with a mixed salad and dressing.
Our favourite dressing is olive oil, cyder vinegar, mustard, garlic, salt and pepper. Give it a good shake before pouring over the salad.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.