10-01-2023
Eating whole wheat tart for breakfast is an excellent way to help us get rid of the excesses of the holidays and for a healthy breakfast.
A vegan pastry, with wholemeal flour rich in wheat germ, and a homemade jam are the key to these summer delights. Rich in fiber and all the nutrients of a glisophate, mycotoxins and preservatives free flour, these tartlets are cooked without jam and stuffed once cooked. In this way, the jam will maintain a particular creaminess and sweetness and the olive oil shortcrust pastry will retain all its crunchiness. Ideal all year round with seasonal vegetables.
Ingredients for 4 whole wheat tart
For jam
- 1 kg (2 IB) peaches;
- The juice of one lemon;
- 500 g (17 oz) coconut sugar;
For the shortbread
- 80 g (3 OZ) coconut sugar;
- 30 ml of extra virgin olive oil from mono varietal Peranzana;
- 5 spoons of water;
- 250 g (9 0z) èViva whole wheat flour with wheat germ;
- +1 not too ripe peach.
Method
For jam
- Peel the peaches, cut the peaches into small pieces and drizzle with the lemon juice.
- Pour the peaches into a saucepan, add the sugar and cook for about fifty minutes or until the mixture has reached the right creaminess and compactness.
For the shortbread
- In a bowl mix the sugar with the oil and water.
- Add the flour and mix until a compact and moist impact is obtained (if necessary, if too dry, add a spoonful of oil).
- Take small pieces of dough and place on a folder mold. Prick the surface and bake in a preheated oven at 180 ° for 10 minutes.
- Once cooled, cover the tartlets with the peach jam and decorated with peach wedges, cut into strips.
