The tarts might not look particularly pretty, but they are certainly full of flavour! I picked up a couple of kilos of gorgeously blush tomatoes and a big bunch of fragrant basil from the markets this morning and my whole kitchen smelled like summer when I was making these tarts! I love celebrating seasons with fresh produce and these tarts truly embrace the taste of summer!
100g rolled oats
40g puffed brown rice
160g wholegrain spelt flour
1 teaspoon dried rosemary
pinch of salt
6 tablespoons olive oil
6 tablespoons water
1kg ripe tomatoes (peeled, seeded and chopped)
1 large red capsicum, chopped
1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves of garlic, finely chopped
big handful (about 1 cup) fresh basil, chopped
1 tablespoon sherry vinegar (or red wine vinegar)
1. Heat a tablespoon of olive oil in a pan and add the onion. Cook for a few minutes, then add the garlic, capsicum, tomatoes and basil. Let simmer for 40-45 minutes or until the mixture has cooked down. Stir in a tablespoon of sherry vinegar and leave to cool.
2. Place the rolled oats and puffed brown rice in a food processor and grind into a coarse mixture. Combine the mixture with spelt flour, dried rosemary and a pinch of salt. Add olive oil and water and lightly knead the dough until it comes together. Divide the dough into 4 portions and spread evenly in greased tart pans (12cm each). Refrigerate the crusts for 10-15 minutes.
3. Preheat the oven to 180C. Bake the bases for 15 minutes, then fill each base with the tomato mixture. Continue to bake for a further 5 minutes. Leave to cool on a wire rack before serving.