for 4 person

Pastry dough

200 g	light spelt flour
1 bunch	basil, finely chopped
½ tsp	salt
80 g	butter, cold, cut into pieces
¾ dl	water
a little	light spelt flour

Tart

200 g	double cream cheese (e.g. Filona)
3 tbsp	breadcrumbs
600 g	tomatoes, cut into slices approx. 1 cm thick
150 g	mozzarella, torn into pieces
½ tsp	salt
a little	pepper

To serve

30 g	pine nuts, roasted, coarsely chopped
½ bunch	basil, finely chopped
1 tbsp	olive oil
2 pinch	salt

How it's done

Pastry dough

Mix the flour, basil 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. On a lightly floured surface, roll out the dough into a circle (approx. 30 cm in diameter), place in the prepared tray. Prick the base firmly with a fork, chill for approx. 30 mins.

Tart

Mix the cream cheese and breadcrumbs, spread over the base of the tart. Arrange the tomato slices and mozzarella on top, season.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C. Remove, allow to cool slightly.

To serve

In a small bowl, mix the pine nuts with all the remaining ingredients, spread on top of the tart.

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