Having at least one plant-based day a week is a fun and easy way to do something good for the planet and our future!
or you could attempt to build your own wind turbine out of sticks you find in the garden? Start taking your daily baths in a local duck pond? Vow to never turn the heating on ever again? …..or maybe just skip meat for a day? Lets do that with this delicious Tomato, vegan ricotta and olive spelt tart with basil!!
Your Gonna Need:
1/2 cup fresh basil leaves
1/2 cup fresh continental parsley leaves
2 tsp finely grated lemon rind
1 garlic clove, crushed
60g (1/3 cup) pitted Sicilian olives
1 tsp fresh lemon juice
2 tsp extra virgin olive oil
125g (1/2 cup) Vegan Ricotta
350g tomato medley mix, large ones halved
150g mixed salad leaves (optional)
1 fennel bulb, thinly sliced (optional)
2 tsp balsamic vinegar (optional)
Baby basil leaves, to serve
210g (1 1/3 cups) white spelt flour
60ml (1/4 cup) extra virgin olive oil
2 tbsp finely grated Vegan parmesan
60ml (1/4 cup) chilled water
Lets Get Down to Business!
Step 1 For the pastry, process the flour, oil and parmesan in a food processor until mixture resembles fine crumbs. With the motor running, gradually add the water until the mixture just comes together. (Add 1-2 teaspoons extra, if necessary.) Shape into a disc. Wrap and place in the fridge for 30 minutes to rest. Clean the processor.
Preheat oven to 180C/160C fan forced. Process basil, parsley, rind and garlic until finely chopped. Add olives, lemon juice and oil. Process until well combined. Season.
Step 3 Roll out pastry on a large piece of baking paper to a 30-35cm circle. Transfer paper and pastry to a large baking tray. Spread half the olive mixture over base, leaving a 2cm border. Dollop with ricotta. Top with tomatoes. Fold pastry edge over filling. Bake for 35 minutes or until pastry is crisp.
Step 4 Combine the salad leaves, fennel and vinegar in a bowl, if using. Top the tart with remaining olive mixture. Sprinkle with baby basil. Serve with salad on the side.