Tomato, Ricotta & Olive Spelt Tart – Rustic, Savory & Comforting

When I want something savory that feels a little fancy but is still easy to make, I bake this Tomato, Ricotta & Olive Spelt Tart. It has a nutty spelt crust, creamy ricotta, juicy tomatoes, and salty olives all baked together into a beautiful rustic tart. It’s perfect for lunch, brunch, or a light dinner with a salad on the side.

Quick Facts

• Prep Time: 20 minutes

• Cooking Time: 35–40 minutes

• Total Time: 55–60 minutes

• Serving Size: 6 slices

Why You’ll Love This Tomato, Ricotta & Olive Spelt Tart

This tart is full of simple, honest flavors. The spelt flour gives the crust a slightly nutty taste, the ricotta is creamy and mild, and the tomatoes and olives add freshness and saltiness. I love how versatile it is — it works warm or cold and feels special without being heavy.

Ingredients You’ll Need

For the Spelt Tart Base

• 1 1/4 cups spelt flour

• 1/4 teaspoon salt

• 1/4 cup olive oil or cold butter

• 3–4 tablespoons cold water

For the Filling

• 1 cup ricotta cheese

• 1 egg

• 1/2 teaspoon dried oregano or thyme

• Salt and black pepper, to taste

• 1 cup cherry tomatoes, sliced

• 1/3 cup olives (black or green), sliced

• Optional: grated Parmesan or fresh basil

How I Make My Tomato, Ricotta & Olive Spelt Tart

Step 1: Make the Spelt Crust

1. In a bowl, mix spelt flour and salt.

2. Add olive oil (or butter) and rub it in with your fingers.

3. Add cold water gradually until a dough forms.

4. Press the dough into a greased tart pan.

5. Chill for 10 minutes.

Step 2: Prepare the Ricotta Filling

In a bowl, mix ricotta, egg, oregano, salt, and pepper until smooth.

Step 3: Assemble the Tart

1. Spread the ricotta mixture evenly over the crust.

2. Arrange tomatoes and olives on top.

3. Sprinkle Parmesan if using.

Step 4: Bake

• Bake at 375°F (190°C) for 35–40 minutes until set and lightly golden.

• Let cool slightly before slicing.

Creamy, savory, and beautifully rustic!

Serving Suggestions

• Serve with a green salad and lemon dressing.

• Enjoy warm or at room temperature.

• Pair with soup for a cozy meal.

• Serve as part of a brunch spread.

Tips for Customization

• Add veggies: Zucchini, spinach, or roasted peppers work well.

• Make it cheesier: Add mozzarella or feta.

• Vegan option: Use dairy-free ricotta and skip the egg.

• Extra herbs: Fresh basil or rosemary adds great flavor.

• Gluten-free: Use a gluten-free flour blend instead of spelt.

Nutritional Info (Approx. per slice)

• Calories: 260–300

• Carbs: 28–32g

• Fat: 14–18g

• Protein: 8–10g

FAQs

1. What does spelt flour taste like?

It has a mild, nutty flavor and works beautifully in savory baking.

2. Can I make this tart ahead of time?

Yes, it keeps well in the fridge for up to 2 days.

3. Can I use store-bought pastry?

Absolutely, if you’re short on time.

4. Is this tart good cold?

Yes! It’s delicious both warm and chilled.

Final Slice

This Tomato, Ricotta & Olive Spelt Tart is simple, comforting, and full of Mediterranean flavor. It’s the kind of recipe I come back to again and again when I want something wholesome and satisfying without much fuss.