Barbecue pesto tart with assorted tomatoes recipe

Ingredients

• 500 g white spelt flour + 4 tbsp for the work surface
• 1 tbsp olive oil
• ¼ tsp salt

• 1 bunch parsley
• 4 cloves garlic
• 6 Kalamata olives
• 2 tbsp pine nuts
• 1 tsp salt
• 5 tbsp olive oil
• 1 tbsp yeast flakes

• 500 g assorted tomatoes
• 1 tbsp olive oil

1. Mix all the ingredients for the tart base with 60 ml water, stirring with a wooden spoon. Knead the dough well by hand for 10 minutes over a floured work surface. Put the dough into a bowl, cover and rest in the refrigerator for 20 minutes.
2. Preheat the pizza stone.
3. For the pesto, combine all the ingredients in a blender and process until smooth.
4. Roll the dough out over a floured work surface into a 2-mm-thick disc and spread with the pesto.
5. Slice the tomatoes, lay them over the tart and drizzle well with olive oil.
6. Lay the tart over the preheated pizza stone, close the lid and bake at 200°C for 12–15 minutes.