INGREDIENTS
For the pastry
- 200g spelt flour
- 100g salted butter, cubed and chilled
- 4 tablespoons cold water
For the dried tomato pesto
- 1 tightly packed cup of dried tomatoes
- 1 ½ cups boiling water
- 1 tablespoon sesame seeds
- 1/3 cup olive oil
- 1 small clove of garlic
- small pinch of paprika
- ¼ teaspoon onion powder
- pink salt and pepper
For the filling
- 1 tablespoon salted butter
- 3 small courgettes (about 150g), grated
- 1 large leek, chopped
- 150g chard, chopped
- small bunch of chives, chopped
- pink salt and pepper
- 3 eggs
- 300ml Clover fresh milk
- 1 teaspoon dried Italian herbs
Method
To make the pastry:
- Put the spelt flour and butter in the food processor and whizz for a few seconds until the butter has been incorporated.
- Add the cold water and whizz for another few seconds.
- Tip the contents onto your work surface and press together into a dough.
- Add another few drops of water if the dough is too dry.
- Press into a disc, wrap in cling film and pop in the fridge while you prepare the pesto and veggie filling.
To make the pesto:
- Put the dried tomatoes in a small bowl.
- Cover with the boiling water and leave to stand for 15 minutes.
- Place the sesame seeds in a small frying pan over a medium heat. Toast the sesame seeds until golden brown.