Buckwheat made an entry back into my life just at the end of last year… here, when we returned from Sydney. It’s been a fun journey experimenting & baking with this nutty flour. The texture of this flour is slightly sandy, & adds a characteristic crunch to baked goods. Healthy too, as I tread carefully, trying to incorporate it in Savoury Herb Creame Cheese Crackers here, in Nibbly Buckwheat Chocolate-chip Cookies here, & now in the pastry dough for this savoury tart. The tart shell came out nice & crisp…nibbly & delicious. It’s a wonderful pastry base if you are looking at weaning off plain flour, & exploring alternative grains.
SAVOURY BUCKWHEAT VEGETABLE TART
Makes 2 thin crust rectangular pastry shells
Buckwheat flour – 1 cup
Flour – 1 cup
Butter – 1/2 cup; chilled
Salt – 1 tsp
Freshly ground Pepper
2-3 tbsps of chilled water
- Put the flours + salt + pepper with chilled butter into food processor. Pulse short durations till breadcrumbs mixture forms.
- Add chilled water gradually & pull together to form a firm dough. Don’t over knead, or the crust will become tough. Divide into 2 patties, cling wrap & chill for 15 minutes & roll out thin to line the tart pan.
- Preheat the oven to 200C.
- Bake blind for 15 minutes, & then remove pie weights / beans & bake for another 10 minutes to allow pastry to dry out & become crisp.
- The pastry was really good enough to nibble away on its own…light & oh-s0-crisp!!
Enough for 2 thin crust savoury tarts
Curd cheese – Made from 1 kg of curd hung for 24 hours, (or you can use cream cheese)
Low fat cream – 150ml
Eggs – 2
Cheese – 100-150 gms; grated
Red bell pepper – 1
Yellow bell pepper -1
Button mushrooms – 200gms; finely sliced
Balsamic vinegar – 2 tsps
Splash of red wine (optional)
Olive oil – 2 tsps
Demerera sugar – 1 tsp
Garlic – 1 head (roasted)
Salt & pepper to taste
Roast the bell peppers & garlic in the oven for 30 minutes a 180C. Turn the peppers over 2-3 times to ensure even char-grilling. Remove from oven, & shut the peppers in a baggie till cool. Then remove outer skin & seeds, & chop up.
Squeeze all the garlic out, with whatever juices. (I usually keep a small tub of roasted garlic with olive oil & freshly ground black pepper in the fridge.)
Toss the roasted garlic, bell peppers & mushrooms into a pan. Add 1 tsp of olive oil, the balsamic vinegar & a splash of red wine (about 1/4 cup).
Stir well on high heat till all the juices have been absorbed & the mushrooms are cooked through & wilted. Season with salt & freshly ground pepper. (This can be made in advance)
Slice 1 zucchini & line the base of 1 of the tart shells. Top with half the bell pepper/mushroom mix. Top with half the cheese/egg mix, grate a little cheddar over it.
Bake at 180C for 30-40 minutes till set. Rest for 30 minutes before slicing.
Take the remaining bell pepper/mushroom mix & mix it well into the cheese/egg mixture. (I added some extra cheese, sweetcorn & oregano for the kids.)
Fill into the pastry shell, top with thickly sliced tomatoes, grate cheese over the top. Bake at 180C for 30-40 minutes till set. Rest at least 30 minutes before slicing up. (I made this 3 hours before the kids ate it for dinner)
Bon appetit! This is also headed for Original Recipes @ Culinarty for Lore’s event.