Ingredients for the savoury spelt flour tart filled with chard

For the base

400 g spelt flour
200 ml water
30 ml extra virgin olive oil
salt

For the filling

1 kg chard
100 g leek
200 g parmigiano reggiano
salt, pepper
extra virgin olive oil

Torta salata con farina fi farro ripiena di bietole — Ingredients for making the savoury spelt flour tart filled with chard © Laura La Monaca

Method

To make the base, combine the sifted flour and salt in a bowl, then gradually pour in the oil and water and work the dough until smooth and even.
Shape into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes.

Meanwhile, wash and chop the chard, slice the leek and cook together in a non-stick frying pan until the vegetables are tender, for about 10 minutes.

Drain off any excess cooking liquid and leave to cool. Add the parmigiano reggiano to the filling.
Divide the dough in two and roll out one half with a rolling pin to form the base of the tart.

Oil a baking tin and lay in the base, add the filling, roll out the remaining dough and close the tart by sealing the edges. Brush with olive oil.
Bake in a preheated oven at 200°C for about 30 minutes. Serve hot.

Savoury spelt flour tart filled with chard