This recipe is adapted from one recently posted on smitten kitchen — very barely adapted. It is so delicious though, that I had to post it here. Naturally, I changed the white flour out for spelt flour and I made a few other minor tweaks — other than that, it's the same. I'm calling it rustic, because it doesn't look nearly as pretty as Deb's does, but no matter, it tastes divine. Although the instructions look a bit complex, do not be intimidated! This does involve several steps, but it's actually quite easy and well, well worth it. The pastry shell itself is so light and flaky even using the spelt flour — and the nuttiness of the spelt compliments the ricotta cheese, garlic and basil beautifully. 

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