Leek and Spinach Olive Oil Spelt Tart
Ingredients
- 260 grams whole wheat spelt flour
- 2 tablespoon of olive oil
- 300 grams of silken tofu
- 120 grams of spinach
- 1 leek
- 1 teaspoon of salt
- 2 tablespoons of nutritional yeast
- Salt and pepper to taste
- 1 teaspoon of dried rosemary
- 1/4 cup of olive oil
- 1/2 cup of cold water
- 49 grams of cherrie tomatoes
Preparation
Serves 6
In a bowl add the flour, sea salt, dried rosemary and mix together. Add 1/4 cup of olive oil, water and use a fork to combine all ingredients
Place the dough on a work surface and knead lightly until the dough comes together into a ball
Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart tin. Keep turning the dough every time you roll the pin and add a little more flour underneath and on the dough if it seems a bit sticky
Transfer the dough carefully onto the prepared tin and line it neatly. Trim the excess dough with the rolling pin and place the tart tin in the fridge for 30 minutes to rest
To blind bake, prick all over with a fork and cook for 15 minutes or until lightly golden. Remove from oven and prepare the filling
Filling
In a fry pan place 2 tablespoons of olive oil and sauté your leek and spinach. Add salt and pepper to taste. Once mixture has cooked set it aside to cool
In a blender blend your Silken tofu, nutritional yeast, salt and pepper. Once your spinach and leek mixture has cooled mix in your tofu mixture. Place your mixture in the tart tin and place the cherrie tomatoes on top. Bake for 40 minutes. Enjoy