tomato & egg spelt tart

tomato & egg spelt tart

I tried doing some pastry making for the first time yesterday… and it was a success! a very delicious one.  I used wholemeal spelt flour, and sunflower spread (a dairy-free margarine type thing), and the tart turned out light and flaky. perfect.

Here is the “recipe” I emailed to my mom yesterday… don’t want to bother with rewriting it when I should be cleaning!!

i dont know the exact recipe– i just made it up as I went along lol! umm.. .maybe a cup and half of flour, half a cup of fake butter, maybe a 1/3 cup of ice water and a pinch of salt.  mix flour and butter in a large bowl with a fork, so it looks like bread crumbs, and then add a little water at a time til it comes together, then  put it on a large piece of cling-film/plastic wrap and put another piece on top and roll it out to the desired size. put in an oiled pan, put plastic wrap back on top and stick in freezer til chilled. then bake in a hot oven (around 400 degrees F/200ish celsius) for about 15 minutes, take it out and then add the topping/filling. bake til it looks ready!

The tomato filling was super easy– one can of chopped tomatoes, drained, mixed with 2 cloves of garlic (minced), half of a small onion, finely chopped rosemary, salt and pepper, and one egg.  I added a little cheese to mine before baking. 

I love making things with just whatever you happen to have in the pantry and fridge, so with the leftover pastry dough, I made a little apple tart:  roll the dough on to a pan, grate a little apple on the dough, add some thinly sliced apples, some cinnamon, brown sugar, and  dab of butter. bake that little gem in a hot oven til its brown and carmel-y.   I think we will be eating tarts a lot more now.


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