Buckwheat summer tart

The other day I got a little carried away at the sight of the mountains of tomatoes so deliciously ripe and glowing red…and ended up buying A LOT. Back home I came back to my mind and realized that if I did not want to spend the next couple of weeks eating pizza and pasta with tomato sauce, I’d have to think of something else. So I teamed the tomatoes with zucchinis, which are also in season right now (hence their other name, summer squash) and basil – obviously always a heavenly combination – and turn the whole thing into a tart.

I’ve been playing around lately with buckwheat flour, which is possibly my favourite gluten-free flour, and was actually quite surprised how well this tart crust turned out. As well as in the processing as in taste.

Just after I had made the photos, I realized I had assembled Italy’s national colours, red, white and green. While this isn’t quite an Italian classics, I doubt, there is anything that symbolizes summer more than tomatoes, garlic and basil on a (imaginary) Tuscan table.

Tomates // From Hand To Mouth

I used a 24 cm diameter tart tin, for larger baking tins, you might need to adjust the recipe.

For the crust:

150g buckwheat flour

50g quinoa flour

2 tbsp arrowroot starch (can be substituted with corn starch)

2 tbsp ground hazelnuts

¼ tsp sea salt

50g butter (add more if necessary until you’ve got a smooth texture)

1 organic egg

60-70ml cold water

For the filling:

150ml soured cream (German soured cream (10 % fat) is not the same as American sour cream, if you can’t find it, replace with crème fraîche, which has 30%, but a similar taste)

1 organic egg

30g pecorino + extra for topping

1 BIG bunch of basil + leaves for topping

sea salt (depending a little on how old – intense – the cheese you are using is)

freshly ground pepper

1 large zucchini

about 25 cherry tomatoes

1 clove of garlic

1 tbsp olive oil

1 spring of rosemary

Buckwheat Summer Tart // From Hand To Mouth

To make the crust, whisk together all dry ingredients, then add butter and the egg. Knead with your hands, while gradually adding the water until you’ve got a smooth ball of shortcrust pastry. Put it in the fridge for at least one hour, but preferably over night (this really makes a difference in the result).

Preheat the oven to 220°C. Grease the tart tin. Roll out the crust between two sheets of baking paper and place in the tart tin (cut off excess batter around the edges). Prick the crust a few times with a fork and pre bake in the oven for about 8-10 minutes (this is important, otherwise it will be undercooked).

To make the filling, blend together soured cream, grated pecorino, the egg, basil, sea salt and pepper using a hand held blender or a food processor. Finely slice the courgette and sauté for about 2-3 minutes in a pan on medium heat with olive oil, finely chopped garlic and rosemary, salt and pepper. Remove the pastry from the oven, pour in the cream-basil mixture, assemble the zucchini slices like a circle and place the whole cherry tomatoes in the middle. In the very centre and in some of the gaps I placed quartered tomatoes. Transfer back to the oven and bake on 200°C for 40-45 minutes until the filling has set and the crust has become golden. Sprinkle with a little more grated pecorino and torn basil leaves and serve either warm or cold on a summer picnic.