This is my favorite light summer supper. It looks impressive, is simple, uses little oven time and it tastes amazing. You may use all-purpose flour instead of the spelt but, I have not experimented with other flours so, you may need to add more water, more oven time, etc. —my sprout
Spelt Tart Crust
large heirloom tomato, sliced 1/4 inch
small sweet onion, sliced very thin
roughly chopped fresh basil
extra-virgin olive oil
clove garlic, minced
panko bread crumbs
crumbled chevre or favorite aged goat cheese
In This Recipe
For aioli, in blender or food processor, blend egg yolks, lemon juice, garlic, 1/4 cup basil and a pinch of salt.
Slowly stream in olive oil and when thoroughly blended, set aioli in the fridge for a few minutes.
Preheat oven to 350 degrees. In small bowl, mix flour and salt.
Work in butter with your fingers, taking care to not warm it up too much.
Mix in cold water with a fork.
Press incorporated dough into a tart pan.
Push a piece of foil on top of dough and blind bake the tart crust at 350 degrees for 10 minutes.
Remove foil and bake another 5 minutes.
After crust has cooled, spread with aioli and top with onions.
Then, top with an even layer of tomatoes.
Finally sprinkle the bread crumbs, goat cheese, remaining salt and pepper and remaining basil.
Bake in 350 degree oven for 10 minutes and then broil until cheese and bread crumbs are golden.