for 8 pieces

Dough

125 g	wholemeal spelt flour
75 g	light spelt flour
½ tsp	salt
75 g	butter, cut into pieces, cold
¾ dl	water

Tarte

125 g	cream cheese
300 g	apricots, cut into wedges
250 g	peaches, cut into wedges
3	spring onions, cut into rings
150 g	soft goats' cheese, crumbled
2 pinch	salt
a little	pepper

To bake

2 tbsp	olive oil
½ bunch	marjoram, finely chopped
½ tsp	pepper

How it's done

Dough

Place the flours and salt in a bowl and mix. Add the butter and rub in by hand until the mixture resembles fine crumbs. Add the water and quickly bring together into a soft dough without kneading. Flatten the dough, cover and chill for approx. 1 h.

Roll out the dough on a lightly floured surface (approx. 32 cm Ø) and place into the prepared tin. Prick the base all over with a fork, then chill for approx. 15 min.

Tarte

Spread the cream cheese over the tart base. Top with apricots, peaches, spring onions and goat’s cheese, then season.

To bake

Approx. 35 min on the lowest rack of an oven preheated to 220 °C. Remove and leave to cool slightly. Mix the oil and marjoram, season, drizzle over the tart and serve.

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