If you're making a crispy spelt dough base, mix into your flour, salt, baking powder, cayenne pepper
Add olive oil gradually pressing it into the flour mixture with your fingers. The trick is making sure that the oil is completely rubbed into the flour. The flour should bind into your fist when you grasp it
Gradually add warm water and incorporate into the flour to start forming a dough
Knead the dough thoroughly, then transfer to a clean surface and knead a couple more times
On a flat surface, roll out your dough with a rolling pin
Use your tart tray as a cutter to cut your dough to the right size
Roll out your cut dough thinly so it covers the base surface of the tray as well as the sides of the tray, overhanging slightly as the dough does shrink slightly in the oven
Cover your tart tray with baking paper and lay out your dough over the tray
Pierce your dough with a fork and cook in a pre-heated oven at 160C whilst you prepare the filling. This should take 5-6mins
For the filling, crack 2 eggs into a bowl
Pour in your single cream
Add salt, cayenne pepper & chilli flakes
Whisk well
Throw in your chopped red onions (I like to keep mine ready and in the freezer)
Add your grated cheddar & chopped spinach to the bowl. I sometimes snip my spinach in with scissors.
Whisk everything together
Pour your filling into your dough base. Make sure to spread evenly
Place your tomato slices on top of the filling
Sprinkle some Parmesan over
Bake in the oven at 220C for 15min or until brown
Chill your mixing bowl, your butter and water
Sieve your flour into a chilled bowl and whisk in the salt and cayenne pepper with a balloon whisk
Roughly cut the butter into pieces and add into the flour using two knives, cutting into the butter and mixing it into the flour until the flour forms little pellets the size of
Add the ice water, a tablespoon at a time, and press in with a fork just until the dough begins to form up together
Transfer the shortcrust pastry to a lightly floured surface and very lightly knead it over upon itself 3 times
Place back into the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest
Ingredients
Directions
If you're making a crispy spelt dough base, mix into your flour, salt, baking powder, cayenne pepper
Add olive oil gradually pressing it into the flour mixture with your fingers. The trick is making sure that the oil is completely rubbed into the flour. The flour should bind into your fist when you grasp it
Gradually add warm water and incorporate into the flour to start forming a dough
Knead the dough thoroughly, then transfer to a clean surface and knead a couple more times
On a flat surface, roll out your dough with a rolling pin
Use your tart tray as a cutter to cut your dough to the right size
Roll out your cut dough thinly so it covers the base surface of the tray as well as the sides of the tray, overhanging slightly as the dough does shrink slightly in the oven
Cover your tart tray with baking paper and lay out your dough over the tray
Pierce your dough with a fork and cook in a pre-heated oven at 160C whilst you prepare the filling. This should take 5-6mins
For the filling, crack 2 eggs into a bowl
Pour in your single cream
Add salt, cayenne pepper & chilli flakes
Whisk well
Throw in your chopped red onions (I like to keep mine ready and in the freezer)
Add your grated cheddar & chopped spinach to the bowl. I sometimes snip my spinach in with scissors.
Whisk everything together
Pour your filling into your dough base. Make sure to spread evenly
Place your tomato slices on top of the filling
Sprinkle some Parmesan over
Bake in the oven at 220C for 15min or until brown
Chill your mixing bowl, your butter and water
Sieve your flour into a chilled bowl and whisk in the salt and cayenne pepper with a balloon whisk
Roughly cut the butter into pieces and add into the flour using two knives, cutting into the butter and mixing it into the flour until the flour forms little pellets the size of
Add the ice water, a tablespoon at a time, and press in with a fork just until the dough begins to form up together
Transfer the shortcrust pastry to a lightly floured surface and very lightly knead it over upon itself 3 times
Place back into the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest
