Summer Tomato and Ricotta Tart With Oat Pastry
Ingredients
- 1 cup (90g/3 oz) rolled oats
- ¼ cup (50g/1¾ oz) white chia seeds
- ½ teaspoon fine table salt
- 1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour
- ½ cup (60g/2 oz) almond meal (ground almonds)
- ⅓ cup (80ml/2¾ fl oz) light-flavored extra virgin olive oil
- ¼ cup (60ml/2 fl oz) water
- 1 cup (240g/8½ oz) fresh ricotta
- 2 teaspoons finely grated lemon zest
- ½ cup (40g/1½ oz) finely grated Parmesan
- Sea salt and cracked black pepper
- 400g (14 oz) heirloom tomatoes, sliced
- ½ cup (10g/¼ oz) small basil leaves
- Extra virgin olive oil, for drizzling
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