Mini-Egg Buckwheat Tarts – a delicious recipe with flour, flour, butter, salt, water cold, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, add the 2 flours, the butter, and the salt. Pulse until the dough starts to look like wet sand and the butter is incorporated.
2
Stream in the water until the dough starts to form a ball and comes away from the edges.
3
Grease and flour a mini-tart pan.
4
Turn the dough out onto a lightly floured work surface and roll it out to a 2-millimeter thickness.
5
Cut out circles a little bigger than the size of the tart pan and carefully fit them into each mold.
6
Preheat the oven to 180 degrees Celsius.
7
Freeze the tart pan for 10 minutes.
8
Remove from the freezer and bake the tarts for 10 minutes.
9
Remove from the oven but do not turn it off. Into each tart mold, spoon a little tomato sauce, smoothing it out over the bottom. Sprinkle with some peas and chorizo or bacon. Bake for another 8 minutes.
10
Remove from the oven again but do not turn it off. Crack a quail egg into each tart, being careful not to break the yolk. Return to the oven to bake for 2 minutes more.
667
kcal
Calories
40
g
Fat
56
g
Carbs
21
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 9 ingredients. The key ingredients include: 1 1/8 cups all purpose flour, 1 1/8 cups buckwheat flour, 9/16 cup butter very cold and cubed, salt, and more.
Yes, Mini-Egg Buckwheat Tarts 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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