As I was savoring the last hints of summer sunshine, I felt an irresistible pull to create something that embodies the vibrant flavors of the season. Enter my Tomato, Ricotta, and Olive Spelt Tart with Basil—a delightful dish that’s not just indulgent but also refreshingly simple to whip up. Picture this: a golden, flaky crust filled with the creamy goodness of ricotta, bright bursts of juicy tomatoes, and the rich, briny notes of Sicilian olives, all elevated by a fragrant basil garnish.
After a long week of fast food, this tart offers a nourishing escape that your taste buds will thank you for. Whether you’re hosting friends for a casual gathering or just looking for a cozy meal at home, this tart is versatile enough to suit any occasion. Plus, with an easy homemade spelt pastry as the base, you’ll feel both accomplished and satisfied when you pull it out of the oven. Join me as we transform these simple ingredients into a showstopping dish that celebrates healthy, homemade food!
Why is this Tomato, Ricotta and Olive Spelt Tart special?
Flavor Explosion: The combination of creamy ricotta, tangy tomatoes, and salty olives makes each bite a true delight for your palate.
Easy to Make: With straightforward steps, this tart is perfect for both novice cooks and seasoned chefs looking for a quick, homemade meal.
Perfect for Sharing: Ideal for gatherings, this dish brings a burst of color and flavor to your table, making it a crowd-pleaser.
Healthy Twist: Using spelt flour provides a nutty flavor and additional nutrients, making this tart a wholesome choice for any meal.
Flexible Ingredients: Feel free to customize with your favorite veggies or herbs; the tart adapts beautifully to your pantry staples.
Enjoy this tantalizing dish that promises to bring joy and comfort to your dining table. For more delicious ideas, check out my homemade spelt pastry.
Tomato, Ricotta and Olive Spelt Tart Ingredients
For the Tart Pastry
• White spelt flour – This nutty flour creates a beautifully flaky crust perfect for holding all the filling together.
• Extra virgin olive oil – Adds richness and flavor, making the pastry tender and delightful.
• Finely grated parmesan (or vegetarian hard cheese) – Provides that savory depth to enhance the tart.
• Chilled water – Essential for binding the ingredients, ensuring a perfect pastry consistency.
For the Filling
• Fresh basil leaves – Adds a fragrant herbal note that brightens up the entire dish.
• Fresh continental parsley leaves – Offers a subtle, fresh flavor that complements the basil beautifully.
• Finely grated lemon rind – Provides a zesty brightness that balances the creamy ricotta and salty olives.
• Garlic clove – Infuses the mixture with a wonderful aromatic quality that elevates the overall taste.
• Pitted Sicilian olives – Gives a briny kick that pairs wonderfully with the sweetness of the tomatoes.
• Fresh lemon juice – Enhances the flavors by adding a tangy pop to the filling.
• Extra virgin olive oil – Brings everything together with a rich, luxurious texture.
• Fresh ricotta – Delivers creamy goodness, making every bite a delight.
• Tomato medley mix – Offers a colorful variety and juicy burst that’s vital for this tomato, ricotta, and olive spelt tart with basil.
Optional Additions
• Mixed salad leaves – To serve alongside, adding a refreshing crunch to your meal.
• Fennel bulb – Adds a unique anise flavor that pairs perfectly with the tart’s ingredients.
• Balsamic vinegar – Provides tanginess and depth when tossed with salad leaves.
• Baby basil leaves – For a decorative and flavorful garnish straight from the garden.
These ingredients come together in a harmonious blend, creating an unforgettable dining experience. Enjoy making this Tomato, Ricotta, and Olive Spelt Tart with Basil, and watch as your friends and family rave about the delightful flavors!
How to Make Tomato, Ricotta and Olive Spelt Tart
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Make the Pastry: Process the spelt flour, olive oil, and parmesan in a food processor until it resembles fine crumbs. Gradually add chilled water while the motor runs, until it just comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
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Preheat and Prepare Filling: Preheat your oven to 180°C (160°C fan forced). In a clean food processor, pulse the basil, parsley, lemon rind, and garlic until finely chopped. Add the olives, lemon juice, and olive oil, and process until combined. Season to taste.
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Roll Out Pastry: On a large piece of baking paper, roll out the pastry into a 30-35cm circle. Transfer the paper and pastry to a large baking tray. Spread half of the olive mixture over the base, leaving a 2cm border. Dollop with fresh ricotta and top with halved tomatoes. Fold the pastry edge over the filling.
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Bake the Tart: Place the tart in the oven and bake for 35 minutes, or until the pastry is crisp and golden brown.
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Make the Salad (Optional): If using, combine mixed salad leaves, sliced fennel, and balsamic vinegar in a bowl. Toss to coat, adding a refreshing side to your tart.
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Serve and Garnish: Once the tart is out of the oven, top it with the remaining olive mixture and a sprinkle of baby basil. Serve warm with the salad on the side for added crunch.
Optional: Drizzle with additional olive oil for richness.
Exact quantities are listed in the recipe card below.
Storage Tips for Tomato, Ricotta and Olive Spelt Tart
Room Temperature: Enjoy your tart fresh out of the oven for optimal taste and texture. If not served immediately, keep it at room temperature for up to 2 hours.
Fridge: Store any leftover tart in an airtight container in the fridge for up to 3 days, ensuring it remains fresh and flavorful for your next meal.
Freezer: For longer storage, wrap the tart tightly in plastic wrap and aluminum foil before freezing. It can last for up to 1 month in the freezer without losing quality.
Reheating: When ready to enjoy your Tomato, Ricotta, and Olive Spelt Tart, reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes to restore the crispness of the pastry.
Tomato, Ricotta and Olive Spelt Tart Variations
Feel free to let your creativity shine by adapting this delightful tart to suit your tastes!
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Gluten-Free: Substitute spelt flour with a 1:1 gluten-free blend for a similar texture without gluten.
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Dairy-Free: Use a creamy cashew cheese or tofu-based alternative in place of ricotta to keep it delicious and plant-based.
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Herb Boost: Add fresh oregano and thyme to the filling for an aromatic twist that enhances the Mediterranean flavors.
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Veggie-Packed: Mix in sautéed spinach or roasted bell peppers for an extra layer of color and nutrients, transforming the dish into a veggie delight.
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Spicy Kick: Incorporate red pepper flakes or some sliced jalapeños to bring a zing to the tart, awakening your palate with every bite.
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Nutty Flavor: Toss in toasted pine nuts or walnuts for a delightful crunch and nutty notes that deepen the tart’s complexity.
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Sweet Touch: Drizzle with honey or balsamic glaze before serving for a contrasting sweetness that perfectly complements the savory elements.
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Fruit Infusion: Consider adding thinly sliced fresh figs or peaches on top of the ricotta for a sweet surprise that pairs wonderfully with the salty olives.
Let each of these variations inspire a new twist on the classic Tomato, Ricotta, and Olive Spelt Tart, and enjoy the delightful journey of flavor!
Expert Tips for Tomato, Ricotta and Olive Spelt Tart
- Chill the Dough: Always refrigerate the pastry for 30 minutes. This helps it firm up, preventing shrinkage while baking and ensuring a flaky texture.
- Season Wisely: Taste the olive mixture before spreading it on the pastry. Salt varies across ingredients, so adjust accordingly for balanced flavor.
- Mind the Bake: Keep an eye on the tart as it bakes. Ovens can differ, and you want that perfect golden brown without burning the crust.
- Customization Options: Feel free to mix and match your veggies and herbs! Just remember not to overload the tart filling to maintain crispness.
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Serving Suggestion: Serve the tart warm for the best experience, allowing the ricotta and tomatoes to shine. Pair it with a light salad for a refreshing contrast.
Enjoy making your Tomato, Ricotta, and Olive Spelt Tart with these simple tips for a delicious outcome every time!
Make Ahead Options
These Tomato, Ricotta, and Olive Spelt Tart with Basil components are perfect for meal prep, allowing you to enjoy a homemade dish on busy weeknights! You can prepare the spelt pastry up to 24 hours in advance; just wrap it tightly in plastic wrap and refrigerate. The olive and herb filling can also be made ahead; simply refrigerate it for up to 3 days. When you’re ready to serve, roll out the chilled pastry, spread the filling, top with ricotta and tomatoes, and bake as directed. This not only saves time but ensures that the tart is just as delicious, making dinner stress-free and delightful!
What to Serve with Tomato, Ricotta and Olive Spelt Tart?
Imagine a delightful spread that complements the rich flavors of your tart while inviting everyone to the table for a shared meal.
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Mixed Green Salad: A refreshing blend of greens with a zesty vinaigrette brightens the dish, balancing the tart’s richness beautifully.
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Garlic Bread: Served warm, the crisp, buttery goodness of garlic bread pairs perfectly with the tart’s creamy filling for a comforting touch.
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Roasted Vegetables: Caramelized seasonal veggies add a smoky, sweet element, enhancing the flavors and providing a lovely contrast in texture.
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Quinoa Salad: This nutrient-dense option offers a light, nutty flavor that complements the tart without overwhelming it, adding a wholesome touch.
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Chilled White Wine: A crisp Sauvignon Blanc or a fruity Pinot Grigio perfectly matches the tart’s vibrant notes, elevating your dining experience.
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Fruit Sorbet: A light and refreshing dessert option, sorbet cleanses the palate while echoing the fresh flavors found in the tart, making for a sweet ending.
Tomato, Ricotta and Olive Spelt Tart Recipe FAQs
How do I select ripe tomatoes for my tart?
Absolutely! When choosing tomatoes, look for ones that are vibrant in color and feel slightly firm to the touch. You want to avoid any with dark spots or blemishes. A mix of colors from a tomato medley enhances both flavor and visual appeal.
What’s the best way to store leftover tart?
Very! To keep your leftover Tomato, Ricotta, and Olive Spelt Tart fresh, place it in an airtight container and store it in the fridge for up to 3 days. If you find you won’t finish it within that timeframe, pop it in the freezer wrapped in plastic wrap and foil for up to 1 month.
Can I freeze the tart? If so, how?
Of course! Freezing is a great way to save your tart for later enjoyment. First, allow the tart to cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Label with the date so you’ll know to enjoy it within 1 month. When you’re ready to eat it, simply thaw it in the fridge overnight, then reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes.
What if my pastry crumbles while rolling it out?
Don’t worry; it’s a common issue! If your pastry seems too crumbly while rolling, add a teaspoon of chilled water at a time until it reaches a more workable consistency. Be sure to keep it well-chilled beforehand to maintain that fabulous flaky texture you desire.
Are there any dietary considerations for this tart?
Absolutely! If you’re cooking for someone with allergies, be mindful of the cheese used in the recipe. You can easily substitute with a dairy-free alternative to make it suitable for those with lactose intolerance or dairy allergies. Additionally, check the labels for any hidden allergens in the ingredients you use, especially in purchased ricotta or spelt flour.
Can I use other greens in place of the salad leaves?
Absolutely! If mixed salad leaves aren’t your preference, you can swap in arugula, spinach, or even kale for a deliciously unique twist. Just remember to toss them gently with a bit of balsamic vinegar before serving to enhance their flavor!
Tomato, Ricotta and Olive Spelt Tart with Basil Bliss
Ingredients
Equipment
Method
- Process the spelt flour, olive oil, and parmesan in a food processor until it resembles fine crumbs. Gradually add chilled water until it just comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Preheat your oven to 180°C (160°C fan forced). In a clean food processor, pulse the basil, parsley, lemon rind, and garlic until finely chopped. Add the olives, lemon juice, and olive oil, and process until combined. Season to taste.
- On a large piece of baking paper, roll out the pastry into a 30-35cm circle. Transfer the paper and pastry to a baking tray. Spread half of the olive mixture over the base, leaving a 2cm border. Dollop with fresh ricotta and top with halved tomatoes. Fold the pastry edge over the filling.
- Place the tart in the oven and bake for 35 minutes, or until the pastry is crisp and golden brown.
- If using, combine mixed salad leaves, sliced fennel, and balsamic vinegar in a bowl. Toss to coat.
- Once the tart is out of the oven, top it with the remaining olive mixture and baby basil. Serve warm with the salad on the side.