Colorful Autumn Tarte
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
For the spelt tarte dough:
  • 300 g wholemeal spelt flour (or use a mix of 150 g wholemeal spelt flour and 150 g white spelt flour)
  • 3 tablespoons of extra-virgin olive oil
  • 150 ml of water
  • ½ tsp sea salt
For the wholegrain tarte dough with yeast:
  • 220 g wholegrain spelt flour
  • 12 g of yeast
  • 3 tablespoons of virgin olive oil
  • ½ tsp salt
  • a pinch of sugar (I use coconut blossom sugar)
  • 120 ml of lukewarm water
For a gluten-free dough:
  • 220 g gluten-free flour mixture, e.g. Base Flour Mix from Alnavit or Bauckhof
  • ½ tsp salt
  • 1 tsp turmeric
  • 3 tablespoons of virgin olive oil
  • 120 ml of water, more as needed
For the almond ricotta:
  • 100 g of blanched almonds
  • 90 ml of water
  • 1 tablespoon of lemon juice
  • 1 tablespoon nutritional yeast (optional, from the organic grocery store)
  • ½ tsp sea salt
For the colorful autumn tarte
  • 200 g of almond ricotta (recipe above)
  • 1 red onion
  • 100 g Hokkaido pumpkin
  • 2 small beetroots
  • 2 figs
  • 100 g of rocket (or lettuce leaves of your choice)
  • fresh pepper
Optional toppings:
  • walnuts
  • rosemary
  • a drizzle of honey
  • zucchini slices
  • carrot slices
Instructions
  1. For the spelt dough: Mix all ingredients together and let rest for about 30 minutes. Halve the dough and roll out thinly between two baking papers.
  2. For the spelt yeast dough: Mix all ingredients together and let the dough go for at least 45 minutes to 1 hour. Wholemeal spelled flour does not go up as well as white flour, so do not be surprised if the dough does not rise much. Halve the dough and roll out thinly between two baking papers.
  3. For the almond ricotta: Mix all of the ingredients in a strong blender and mix until a smooth ricotta forms. Add more water if needed.
  4. To assemble: Pre-heat the oven to 200°C. Finely slice the red onion, slice the pumpkin and beetroot with a vegetable peeler and cut the fig into strips. Wash and dry the rocket. Spread a good amount of almond ricotta onto each tarte and top with the onion, pumpkin, beet and fig slices. Bake for about 20 - 25 minutes and then top it with some rocket and fresh pepper.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/colorful-autumn-tarte/