Small spelt pie with tomato and zucchini flowers

Ingredients

• Flour of small spelt of Provence 150g
• Almond powder: 50g
• AOP Provence olive oil: 7 cl (~ 5 tablespoons)
• Grated Comté: 200 g
• Old-fashioned mustard
• Fleur de sel, pepper
• 3 beautiful ripe tomatoes
• A few small yellow tomatoes to decorate
• 3 zucchini flowers
• 1 white onion

We advise you for this recipe:

Preparation

Preparation of the spelt paste

Step #1

Preheat your oven to 200°C (thermostat 7).

Step #2

Mix 150 g of spelt flour, 50 g of freshly ground almond powder, 5 cl of AOP Provence olive oil, 5 cl of water, 1 teaspoon of herb salt to obtain a homogeneous paste.

Step #3

Place a sheet of parchment paper on the work surface, spread the dough roughly and cover with a second sheet of parchment paper. Spread with a rolling pin, forming a circle the size of your pizza pan (32-33 cm).

Step #4

Remove the sheet of parchment paper from the top and put your pizza pan upside down on the dough to cut out what sticks out. Then transfer the dough on its parchment paper in your pizza pan (preferably perforated), or otherwise on a perforated baking sheet, and prick it with a fork.

Step #5

Bake for 7 minutes in the oven at 200°C, fan heat.

Pie preparation

Step #6

Spread the mustard on the bottom of the pie, then line with grated Comté.

Step #7

Slice the tomatoes and small tomatoes and arrange them on the county layer in a single layer.

Finely cut the white onion, pass it in the olive oil and spread it over the tomatoes.

Pass the zucchini flowers in olive oil and arrange them nicely on the pie.

Step #8

Put a small drizzle of AOP Provence olive oil on the tomatoes, salt and pepper.

Step #9

Bake for another 10 minutes at 200°C, then lower to 100°C and allow time to dry the tomatoes, leaving the oven door ajar to let the moisture escape if necessary.

Step #8

When ready to serve, garnish your tian with a sprig of thyme and a drizzle of olive oil.