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
– 140g Rolled Oats
– 140g Spelt Flour
– 60g Almond Meal
– 60ml Water
METHOD
Step 1
Preheat oven 150°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.
Step 7
Into a mixing bowl, mix the Ricotta and grated Parmesan. Season with Salt and Pepper.
Step 8
Spoon mixture into the tart shell. Top with sliced Tomatoes and Basil leaves. Drizzle Extra Virgin Olive Oil over the tart. Serve immediately.
