for 9 pieces

Pastry dough

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

Tart

9	vine-ripened tomatoes
½ tsp	salt
a little	pepper
9 slice	bacon
200 g	crème fraîche
½ tbsp	olive oil
2 tbsp	basil, finely chopped
¼ tsp	salt
a little	pepper

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

On a lightly floured surface, roll out the dough into a square (approx. 30 x 30 cm), place on a baking tray lined with baking paper, fold the edges in approx. 2 cm all the way around.

Tart

Slice a lid approx. 2 cm thick off the top of each tomato, scoop out the tomato flesh with a spoon. Season the inside of the tomatoes, wrap each in a rasher of bacon, set aside the lids. Combine the crème fraîche, oil and basil, season, spread over the pastry base. Place the tomatoes on top.

To bake

30 mins. in the lower half of an oven preheated to 200°C. Place the lids on top of the tomatoes and bake for a further 15 mins. Remove from the oven, allow to cool slightly and serve lukewarm.

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