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Summer wholemeal spelt crust vegetable tart.

Summer Spelt wholemeal vegetable tart (easy recipe)

mylittleflowerbuds
This summer, spelt wholemeal vegetable tart is a simple, wholesome recipe that combines a nutty, crisp spelt crust with a colourful mix of fresh seasonal vegetables. Easy to prepare and full of flavour, it’s perfect for light meals, picnics, or casual entertaining, offering a delicious balance of comfort and healthy ingredients.
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Servings 6 Each tart

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

You can keep the cooled tart in an airtight container in the fridge for up to 4 days, then reheat before serving.
A food processor can be used to make the dough, but dont over process to avoid making the pastry too hard