Summer Tomato and Ricotta Tart With Oat Pastry
['1 cup (90g/3 oz) rolled oats', '¼ cup (50g/1¾ oz) white chia seeds', '½ teaspoon fine table salt', '1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour', '½ cup (60g/2 oz) almond meal (ground almonds)', '⅓ cup (80ml/2¾ fl oz) light-flavored extra virgin olive oil', '¼ cup (60ml/2 fl oz) water', '1 cup (240g/8½ oz) fresh ricotta', '2 teaspoons finely grated lemon zest', '½ cup (40g/1½ oz) finely grated Parmesan', 'Sea salt and cracked black pepper', '400g (14 oz) heirloom tomatoes, sliced', '½ cup (10g/¼ oz) small basil leaves', 'Extra virgin olive oil', 'for drizzling']
Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.
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