Tomato Tart with Smoked Butter

Preheat the oven to 90 °C

Halve 1 kg of cherry tomatoes and place them in a container

Season generously with salt to taste

Add 2 tbsp of softened smoked butter and gently mix until the tomatoes are coated

Place the tomatoes on a baking tray with the cut side up

Bake the tomatoes for 3h until they are partially dehydrated and lightly browned

Put 50 g of whole grain spelt flour and 100 g all-purpose flour on a clean work surface

Add salt to taste, mix by hand and make a well in the middle

Add 50 g of softened butter, broken into small pieces

Crack and add 1 egg. Mix by hand. When it starts to come together, crack and add 1 egg. Knead until you get a lumpy dough

Press the dough with your hands to make a ball. Cover it and place it in the refrigerator until you are ready to use it

Remove the tomatoes from the oven

Rise the temperature of the oven to 180 °C

Remove the dough from the refrigerator and place it between silicon mats or sheets of parchment paper. Press to start flattening it

Roll out the dough until it is 5 mm thick

Cut out a disc using the base of a round, 20 cm springform cake pan as a mold

Line the bottom of the springform cake pan with parchment paper

Carefully place the dough in the pan

Cut dough strips that are half the height of the walls of the pan. Join them with the base using a spoon

Cover the dough with parchment paper and add weight (such as uncooked rice) to pre-bake it

Bake for 15m until light brown

Remove the weight from the tart

Bake the tart shell for 5m until golden brown

Allow the tart shell to cool down. Remove it from the form and place it on a plate

Crumble ¾ cup of ricotta. Spread it by hand all over the bottom of the tart shell

Cover the ricotta with the cooked tomatoes

Drizzle with olive oil to taste

Garnish with basil leaves and flowers to taste. The tomato tart with smoked butter is ready

Enjoy!