Cherry Tomatoes, Ricotta EVOO Rolled Oat Tart

  • Preparation: 10min
  • Cooking Time: 20min
  • Serves: 6

INGREDIENTS

TART FILLING
– 250g Ricotta
– 40g grated Parmesan
– Rind of one Meyer lemon
– Pinch of salt
– 250g mixed Heirloom Cherry Tomatoes (sliced)
– 1/2 bunch of Basil leaves
OAT CRUST
Dry Ingredients:
– 140g Rolled Oats
– 140g Spelt Flour
– 60g Almond Meal
Wet Ingredients: 
– 60ml Water

METHOD

To make the rolled oat crust:
(Can be made in advanced)

Step 1. Preheat oven 150 deg C. Grease 6 x 12cm diameter individual pie dishes

 

Step 2. Place dry ingredients in a food processor. Pulse for a minute until it resembles fine crumbs.

 

Step 3.  Add in the wet ingredients. Pulse again until mixture is well combined.

 

Step 4. Divide into 6 portions and spoon the mixture into the individual pie dishes. Press into the base and side.

 

Step 5. Baked for 15 minutes or until shell is golden brown.

 

Step 6. Cool tart shells completely before assembly

Assembly:

Step 1. Into a mixing bowl, mix the Ricotta and grated Parmesan. Season with Salt and Pepper.

 

Step 2. Spoon mixture into the tart shell. Top with sliced Tomatoes and Basil leaves. Drizzle Extra Virgin Olive Oil over the tart. Serve immediately.