Whole wheat tart

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

1. Peel the peaches, cut the peaches into small pieces and drizzle with the lemon juice.
2. 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

1. In a bowl mix the sugar with the oil and water.
2. Add the flour and mix until a compact and moist impact is obtained (if necessary, if too dry, add a spoonful of oil).
3. 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.
4. Once cooled, cover the tartlets with the peach jam and decorated with peach wedges, cut into strips.

Useful tips

Allow the wholemeal tarts to cool before removing them from the mould. They will keep for a week.