Summer Spelt wholemeal vegetable tart (easy recipe)
Looking for a light, wholesome dish that celebrates the best of summer produce? This easy wholemeal spelt vegetable tart is packed with vibrant seasonal veggies, nutty flavour, and a crisp, rustic crust that feels both nourishing and indulgent. Perfect for picnics, casual lunches, or a simple dinner, it is also a great lunch box option. It’s a fuss-free recipe that brings together fresh ingredients and rich taste with minimal effort.
This recipe makes 2 pieces of crust, so you can make two uncovered tarts or use one as a cover for a pie. You can eat this tart warm or cold; it is delicious with fresh seasonal vegetables, but you can use any filling you have.
Spelt:
Spelt flour is a nutritious, ancient grain known for its light, nutty flavour and easy digestibility. It’s rich in fibre, protein, and essential minerals, making it a healthier alternative to regular wheat flour.
Equipment:
- large bowl
- rolling pin
- small bowl
- medium pan
Ingredients for the wholemeal spelt pastry:
- 1 cup of whole grain spelt flour
- 1 cup of white spelt flour
- 1 tsp of sea salt
- 1/2 a cup of cold unsalted butter (Is important that the butter is hard and cold to get a flaky, crisp texture)
- 1/2 cup of cold water
For the filling:
- Onion
- Spring onions
- Carrots
- Celery
- Courgettes
- Pepper
- If you like Mushrooms
- Or any other vegetable you like, like fresh peas, leeks, sweetcorn.
- 1 tbsp of olive oil (or any other oil)
- 3 eggs beaten
- black pepper
- sea salt
How to make the wholemeal spelt tart:
The pastry dough:
Mix whole-grain spelt flour, white spelt flour, and salt in a big bowl.
Cut the cold butter into small pieces and add it to the flour mix. Work it with your hands until it’s all crumbled and has a “sandy” texture
Make a hole in the middle and add the cold water. Combine all the ingredients.
Dust a clean work surface with flour. Don’t knead; just press gently to combine the ingredients until a smooth dough forms.
Divide the smooth ball in half and stretch it to fit the tart pan you’ll use.
Prepare a tart pan with a little oil or parchment paper.
Put the stretched dough in a tart pan, cover with cling film or plastic wrap and refrigerate for at least 30 minutes.
Filling:
Cut the vegetables into small and even pieces.
To cook the vegetables, heat a little olive oil in a pan or saucepan.
When the oil is hot, add the onions and cook over medium heat.
You know when it’s hot enough if the vegetables make a crunchy noise when added to the oil.
Then add the rest of the vegetables and cook until no more liquid comes from them, then add some soy sauce. This will release more water and add some taste to the vegetables. Cook for a little longer, then remove from the heat.
Take the dough from the fridge and add the vegetables. Spread them evenly.
In a small bowl, beat the eggs with some salt and pepper. Pour the egg into the centre of the pastry, and spread it evenly over the vegetables.
Add some Parmesan cheese on top of the filling.
Using a sharp knife, cut the edges of the pastry.
Bake in a preheated oven for 30-40 minutes or until golden brown.
Let it cool down a little at room temperature before cutting.
Is nice served with a fresh green salad.
Tips:
- You can keep the cooled tart in an airtight container up to 4 days in the fridge, and reheat before serving.
- A food processor can be used to make the dough, but dont over process to avoid making the pastry to hard
Other spelt flour recipes:
Summer Spelt wholemeal vegetable tart (easy recipe)
Equipment
- large Bowl
- Rolling Pin
- small bowl
- medium pan
Ingredients
- 1 cup 120 gramsof whole grain spelt flour
- 1 cup 120 gramsof white spelt flour
- 1 tsp of sea salt
- 1/2 a cup 100 grams of cold unsalted butter Is important that the butter is hard and cold to get a flaky, crisp texture
- 1/2 cup 120 grams of cold water
For the filling:
- Onion
- Spring onions
- Carrots
- Celery
- Courgettes
- Pepper
- If you like Mushrooms
- Or any other vegetable you like like fresh peas, leeks, sweetcorn.
- 1 tbsp of olive oil or any other oil
- 3 eggs beaten
- black pepper
- sea salt
Instructions
To make the pastry:
- Mix whole-grain spelt flour, white spelt flour, and salt in a big bowl.
- Cut the cold butter into small pieces and add it to the flour mix. Work it with your hands until it’s all crumbled and has a “sandy” texture
- Make a hole in the middle and add the cold water. Combine all the ingredients.
- Dust a clean work surface with flour. Don’t knead; just press gently to combine the ingredients until a smooth dough forms.
- Divide the smooth ball in half and stretch it to fit the tart pan you’ll use.
- Prepare a tart pan with a little oil or parchment paper.
- Put the stretched dough in a tart pan, cover with cling film or plastic wrap and refrigerate for at least 30 minutes.
To prepare the filling:
- Cut the vegetables into small and even pieces.
- To cook the vegetables, heat a little olive oil in a pan or saucepan.
- When the oil is hot, add the onions and cook over medium heat.
- You know when it’s hot enough if the vegetables make a crunchy noise when added to the oil.
- Then add the rest of the vegetables and cook until no more liquid comes from them, then add some soy sauce. This will release more water and add some taste to the vegetables. Cook for a little longer, then remove from the heat.
- Take the dough from the fridge and add the vegetables. Spread them evenly.
- In a small bowl, beat the eggs with some salt and pepper. Pour the egg into the centre of the pastry, and spread it evenly over the vegetables.
- Add some Parmesan cheese on top of the filling.
- Using a sharp knife, cut the edges of the pastry.
- Bake in a preheated oven for 30-40 minutes or until golden brown.
- Let it cool down a little at room temperature before cutting.
- Is nice served with a fresh green salad.
Notes
A food processor can be used to make the dough, but dont over process to avoid making the pastry too hard
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