Ingredients

• 400 g ripe tomatoes
• 250 g ricotta
• 250 g white spelled flour
• 100 g shelled almonds
• 50 g mascarpone
• lemon
• dry oregano
• pitted Taggiasca olives
• garlic powder
• extra virgin olive oil
• pepper
• salt

For the recipe of tomato tart, mix the spelled flour with 60 g of oil, 70 g of cold water and a pinch of salt, then blend everything until you get a compact mixture. Let it rest in the covered fridge for 30 minutes.
For the filling: chop the almonds and mix them with ricotta and mascarpone; season with 1 teaspoon of grated lemon peel, 1 teaspoon of garlic powder, 1 tablespoon of oregano and a pinch of salt and mix everything. Wash the tomatoes and cut them into slices about half a centimeter thick.
Flour the work surface and roll out the dough, obtaining a sheet of about 2 millimeters thick. Grease a rectangular baking dish (28 × 23 cm) with a little oil. Lay the dough on it, making it stick to the edges, then remove the excess dough. Prick the bottom with a fork, stuffed with the filling, pour over the sliced ​​tomatoes and a nice handful of Taggiasca olives.
Season with a little oil and freshly ground pepper and bake at 180 ° C for about 30 minutes. Decorate to taste the tart with savory and serve warm.

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