Cherry Tomato, Basil And Crème Fraîche Tart With Buckwheat Crust – a delicious recipe with buckwheat flour, brown rice flour, tapioca flour, olive oil, egg, cru00e8me frau00eeche. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, combine flour, olive oil and a pinch of salt. Pulse until mixture resembles breadcrumbs. Add egg and pulse until combined. Gradually add 5 tbsp cold water, 1 tbsp at a time, until dough starts to come together in a ball.
2
Turn dough out onto a floured work surface and knead until soft. Cover in plastic wrap and chill for 20 mins.
3
Preheat oven to 350u00b0F. Grease an 8 inch tart pan.
4
Roll out dough into a large circle, about 1/4 inch thick, and use to line tart pan. Trim edges and prick all over with a fork. Bake for 10-15 mins, or until light golden brown. Remove from oven and let cool completely.
5
Spoon creme fraiche into tart shell and smooth out. Arrange tomatoes on top and sprinkle with torn basil. Season.
387
kcal
Calories
18
g
Fat
46
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup buckwheat flour, 3/4 cup brown rice flour, 1/3 cup tapioca flour, 1/4 cup olive oil, and more.
Yes, Cherry Tomato, Basil And Crème Fraîche Tart With Buckwheat Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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