Strawberry Buckwheat Tart

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   ["Rinse and dry the strawberries. Slice the medium ones in half and any larger ones into quarters to get them around the same thickness. I tried to achieve a pretty pattern in the tart so I laid them out on wax paper, but after bubbling away, you can't really see the pattern anymore. You could skip this step and just set them aside in a bowl.", "Preheat the oven to 425 degrees. In a small bowl, mix together the brown sugar, 1/2 cup white sugar, 1/4 teaspoon salt, 2 tablespoons wheat flour, cardamom, and butter. I like to cut the butter into smaller pieces to make it easier to achieve the crumb texture. The mixture should feel like beach sand with a few clumps remaining. Set aside.", "In a medium mixing bowl, add the buckwheat flour, 3/4 cup wheat flour, 1/2 teaspoon salt, and 1 teaspoon white sugar. Use a fork to stir these together. In a small bowl, mix together the avocado oil, olive oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and use the fork the combine until just mixed. The buckwheat flour is drier than the all-purpose flour from the original recipe, so you might need another splash of milk to dampen everything. You could also play with the ratio here; I was planning to use 1 cup of wheat and 1/2 cup of buckwheat, but I had 3/4 cup of buckwheat left so I did half and half.", "Add the flour mixture to your tart pan. The original recipe uses an 11"" pan, but I only have a 10"

* Per serving · 4 servings · Values may vary.