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Recipe

Spring cherry tomato, basil and crème fraîche tart with buckwheat crust

Eleanor Ozich takes dishes that usually contain gluten and reworks them with alternative grains and nuts

Sep 30, 2013 2:00pm
  • 15 mins cooking
  • Serves 8
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Ingredients

Spring cherry tomato, basil and crème fraîche tart with buckwheat crust
  • 1/2 cup buckwheat flour
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour, potato flour or cornflour
  • 1/4 cup olive oil
  • 1 pinch sea salt
  • 1 free-range egg
  • 5 tablespoon cold water
  • 1 cup crème fraîche
  • 1 punnet cherry tomatoes, halved
  • 1 large handful fresh basil, torn

Method

Spring cherry tomato, basil and crème fraîche tart with buckwheat crust
  • 1
    In a food processor, add the flours, oil and sea salt. Process for a minute or so, or until the mixture resembles breadcrumbs. Add the egg and continue to process. Gradually add the water 1 tablespoon at a time, until the dough starts to come together into a ball.
  • 2
    Turn the dough out onto a floured surface and knead lightly until it has a soft and silky texture. Cover in plastic wrap and place in the fridge to chill for 20 minutes.
  • 3
    Preheat the oven to 180°C and grease a 22cm tart tin with coconut oil, olive oil or butter.
  • 4
    Roll out the dough into a large circle, about 5mm thick. Carefully press the dough into the bottom and up the sides of the tart tin. Trim the dough around the edges and prick all over with a fork.
  • 5
    Place in the oven and bake for 10-15 minutes, or until slightly golden.
  • 6
    Remove from oven and leave to cool completely.
  • 7
    Spoon the crème fraîche into the tart case and smooth out evenly. Arrange tomatoes on top of the filling and sprinkle with the torn basil. Season generously with sea salt and pepper.

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