- 5 over-ripe or bruised truss or roma tomatoes, chopped
- 3 leeks, thinly sliced
- 1/2 bunch hard herbs, such as thyme or rosemary
- 1/3 cup (80ml) extra virgin olive oil
- 1 bunch micro basil, leaves picked
- 1/3 cup (55g) roasted almonds, chopped
- 2/3 cup (50g) finely grated parmesan, plus extra to serve
- 2 tbs baby capers in vinegar, drained
- 1 egg, lightly beaten
- Sliced mixed tomatoes (heirloom and vine-ripened cherry tomatoes), to serve
- 22/3 cups (400g) white spelt flour
- 200g cold unsalted butter, chopped
- 1/4 cup (60ml) apple cider vinegar
- For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
- Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
- Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
- Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve.