http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.
Einkorn Oregano PastrySundried Tomato Paste

250 g Einkorn berries, ground into flour
Pinch of salt
1 tsp Oregano, finely chopped
120 g Butter, diced and chilled
2 tbsp Chilled water
600 g Cherry tomato medley

180 g Sundried tomatoes in olive oil, drained
3 Anchovies in oil, drained
1 tbsp Capers, drained 2 Garlic cloves
1 tbsp Rosemary needles
Freshly ground black pepper

To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.
Roll out pastry on a lightly flou...