Spelt flour tart with ricotta and cherry tomatoes

Ingredients

For 1 serving

• Spelt flour60 g
• Extra virgin olive oil1 tablespoon
• Ricotta100 g
• Cherry tomatoes150 g
• Eggs1
• Dried oregano1 pinch
• Basil3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). In a bowl work the spelt flour with half the oil, a pinch of salt and cold water added a spoonful at a time, until you have a smooth, soft dough.
2. Roll it out into a thin disc and line a 14 cm tin; prick the base with a fork.
3. Mix the ricotta with the egg, a pinch of salt and the torn basil, and spread it over the base.
4. Wash and halve the cherry tomatoes and arrange them cut side up on the ricotta; sprinkle with dried oregano and drizzle with the remaining oil.
5. Bake at 190 °C for 28 minutes, until the crust is golden and crisp at the edges and the tomatoes have softened.