The savory buckwheat tart I propose today is simple, wholesome, and has that rustic touch that I always find very appealing. The dough can be made in a mixer or by hand and is prepared with type 1 and buckwheat flour. This blend gives the crust a pleasantly crunchy texture. It’s a true unique dish, nourishing and tasty, which can be prepared in advance and is ideal for a quick lunch, a fast dinner, or to bring something special to the table without too much hassle. So if you’re looking for a recipe that combines flavor, simplicity, and simple ingredients, this could become your new favorite savory tart. Making it is a real pleasure… and eating it even more! Ready to knead? Follow me into the kitchen!

Other savory tarts I recommend trying:

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 25 Minutes
Portions: 4People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Savory Buckwheat Tart

4.4 oz buckwheat flour
3.9 oz type 1 flour
0.4 cup sparkling water
2 tbsp extra virgin olive oil
0.1 oz salt
8.8 oz leeks (weight after trimming)
7.1 oz spinach (weight after trimming)
10.6 oz scamorza cheese
3 eggs (medium)
0.6 cup milk
2 tbsp breadcrumbs
2 tbsp extra virgin olive oil
salt
black pepper

Tools

I prepared the base of this savory tart with the Thermomix, but you can easily make it with a stand mixer or even by hand, mixing the ingredients first in a bowl and then on the work surface.

1 Mixer or a stand mixer or a bowl
1 Rolling pin
Parchment paper
1 Pan
1 Salad spinner for salad
1 Bowl
1 Manual whisk
1 Chopper or a mezzaluna
1 Cake pan 26 cm diameter

Preparation of the Savory Buckwheat Tart

Put all ingredients in a mixer and knead for 2 minutes at Dough speed.
Transfer the dough onto the work surface, knead it for a few moments with your hands, then form a dough ball, wrap it in plastic wrap, and let it rest at room temperature for at least half an hour.
Clean the leek by removing the darker green part, the outer sheath, and all rootlets. Wash it well under running water and slice it into rings.
In a pan, heat a couple of tablespoons of oil and a couple of tablespoons of water, add the leeks, salt and pepper to taste, and let them wilt for 5 minutes over low heat, stirring occasionally.
Wash the spinach very well (remove the central vein if it’s too thick) and dry them with a salad spinner. Place them in a chopper and chop finely: you can also do this with a mezzaluna.
In a large bowl, crack the eggs, salt and pepper to taste, add the milk, and beat them with a small manual whisk just enough to combine yolks and whites.
Then, add the chopped spinach and mix.
Also add the previously chopped scamorza (I put it in a mixer).
Finally, transfer the leeks into the bowl and incorporate them into the mixture.
With a rolling pin, roll out the buckwheat dough onto a sheet of parchment paper forming a disk a bit larger than the cake pan.
Using the parchment paper, transfer this base into the cake pan, prick the bottom with a fork and sprinkle it with two tablespoons of breadcrumbs.
At this point, pour the spinach filling into the dough shell and level it with a spatula.
Finally, fold the excess dough over the filling, forming a small border.
Bake the savory buckwheat tart in a preheated static oven at 356°F for 45/50 minutes. Remove from the oven and let it cool slightly before enjoying. Enjoy! Paola
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