Buckwheat Harvest Tart: A Savory, Seasonal Recipe Filled with Fresh Produce

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This season, one recipe in particular has blown me away: this buckwheat harvest tart.

Vertical overhead image of a vegetable tart on a burlap surface, with a metal pie server, white bowl of grated cheese, and sprigs of fresh thyme, printed with orange and white text in the middle and at the bottom of the frame.

When I first saw the recipe, I pictured something like a pizza. But, if your mind is going to the same place, let me guide you gently toward something more along the lines of a deep-dish creation.

Made in a fluted tart pan with a removable bottom, this savory vegetarian tart is a sturdy, thick pie that’s filled with a blend of roasted root vegetables, balsamic caramelized onions, sauteed leafy greens, eggs, and cheese.

Squash would also be delicious, like what’s used to fill this butternut squash and leek galette.

Vertical image of a metal pie server removing a slice of harvest vegetable tart from a metal pan containing the rest, on a burlap surface, with a small white ceramic bowl at the top of the frame.

Making it takes time and is pretty much guaranteed to generate a mess of dishes, but the end result is filling, hearty, and different from any other tart I’ve had.

While the general concept made me think pizza, the eggs made me think quiche while in fact, it’s neither, a sort of mashup of the two in some ways, and a truly unique, hefty tart.

Vertical oblique overhead image of a vegetarian harvest tart in a metal pan on a piece of burlap with fringe on a brown wood table, with sprigs of fresh thyme and a small white ceramic bowl of grated pecorino cheese.

This dish was adapted from a recipe originally crafted thoughtfully and beautifully and then published in Sara and Hugh Forte’s “The Sprouted Kitchen” cookbook, which is available on Amazon.The book is gorgeous, and filled with colorful, crisp images on every spread. The recipes are focused on whole foods, from lentil meatballs in lemon pesto (the closest non-meat facsimile of meatballs I’ve ever had!) to flourless chocolate-banana pudding cakes (souffle-esque and wonderful).

The Sprouted Kitchen: A Tastier Take on Whole Foods

In one of Sara’s blog posts, she talks about the joy of hosting and feeding other people good food. It’s “an exercise in generosity,” she writes – which is an exercise that I think all of us alive today in this competitive, ambitious, endlessly driven world need to see.

Vertical closely cropped overhead image of a vegetarian tart with a slice that has been taken out, and the remainder cut into triangular pieces in the pan, on a piece of burlap on a wood surface, with a white bowl of grated cheese at the top of the frame.

This recipe requires a little prep work, so I’d recommend either setting aside an afternoon to play in the kitchen, or doing as many steps ahead of time as possible.

Vertical image of a slice of Swiss chard and sweet potato tart in a buckwheat crust on a white plate with a fork, with more of the dish in a metal pan in the background, on a piece of burlap with fringe on top of a wooden table, with sprigs of fresh thyme.

The dough for the crust could be made and chilled the day before. You can also feel free to roast the sweet potatoes, saute the Swiss chard, and caramelize the onions in advance. Then all you need to do for dinner is assemble and quickly bake your meal, and share it with the ones you love.

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Horizontal image of a vegetable tart that has been cut into slices with one that has been removed, in a metal pan on a burlap surface on top of a wood table, with sprigs of fresh thyme and a bowl of grated cheese.

Buckwheat Harvest Tart

★★★★★

5 from 1 review
  • Author: Kelli McGrane
  • Total Time: 2 hours, 30 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

Looking for the ultimate fall dish? This buckwheat harvest tart is hearty, savory, and filled with the best produce autumn has to offer.

Ingredients

Scale

For the Crust:

  • 1 cup buckwheat flour
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup chilled unsalted butter (1 stick), cut into small cubes
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon apple cider vinegar
  • 2–3 tablespoons cold water

For the Filling:

  • 3 cups peeled and cubed sweet potato (about 2 medium)
  • 2 tablespoons coconut oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 bunch Swiss chard, stems removed and coarsely chopped (about 6 cups)
  • ½ teaspoon crushed red pepper flakes
  • 1 small yellow onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons balsamic vinegar
  • 3 large eggs
  • 1 cup grated pecorino Romano cheese, divided (about 1.75 oz)

Instructions

To Make the Crust:

  1. Add buckwheat flour, all-purpose flour, and salt to a food processor. Pulse to combine. Add cold cubed butter and thyme. Pulse again until the mixture forms pea-sized crumbles.
  2. Add the apple cider vinegar, and pulse a few times to combine. Add cold water one tablespoon at a time, pulsing once or twice between each addition, until dough holds together but isn’t wet.
  3. Remove dough from food processor and form into a flattened disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  4. Preheat oven to 400°F and lightly grease an 11-inch-round fluted tart pan by running a stick of cold butter over the bottom and sides.
  5. While oven preheats, lightly flour a clean work surface and roll out dough into a ¼-inch-thick circle about 13 inches in diameter.
  6. Transfer dough to prepared tart pan and press into the bottom and up the sides, trimming off any excess dough to make the sides even. Next, prick holes all over the bottom of the dough with a fork.
  7. Lay a piece of parchment paper over the top of the dough, making sure that the paper is large enough to create an overhang going up and over the sides of the tart pan so that it’ll be easy to remove after baking. Fill with pie weights.
  8. Place crust in oven and blind bake for 15 minutes. Remove weights and parchment paper, then bake another 10-12 minutes, or until edges are lightly browned and the top looks nearly dry. Remove from oven and allow to cool. Keep the oven on.

To Make the Filling:

  1. If your coconut oil is solid at room temperature, melt ½ tablespoon in the microwave. In a large mixing bowl, toss cubed sweet potatoes with ½ tablespoon melted coconut oil and ½ teaspoon each of salt and nutmeg.
  2. Spread mixture in an even layer on a large baking sheet and bake for 20-25 minutes, or until sweet potato cubes are soft and starting to brown. Remove from oven and set pan aside to cool until ready to use.
  3. While sweet potatoes are roasting, place a large skillet over medium heat. Add 1 tablespoon coconut oil and minced garlic. Cook until garlic is fragrant, about 1 minute, stirring frequently.
  4. Add chopped Swiss chard, red pepper flakes, and ¼ teaspoon salt. Saute until chard is wilted and reduced in size, about 5 minutes. Transfer to a large mixing bowl and set aside.
  5. Using the same pan that you sauteed the chard in, place over medium heat and add remaining ½ tablespoon coconut oil. Once oil is hot, add sliced onion and ¼ teaspoon salt. Stir every few minutes until onion has caramelized, about 20 minutes. Once onions are golden brown, add balsamic vinegar, stir, and remove pan from heat. Set aside.
  6. Using a paper towel, squeeze out excess water from the Swiss chard, then return it to the bowl. Add about ¾ of the roasted sweet potatoes, half of the Pecorino cheese, the caramelized onions, and ¼ teaspoon black pepper.
  7. Whisk eggs in a small bowl, and add to the vegetable mixture. Stir to combine well.
  8. Spread filling in baked tart crust and then sprinkle remaining sweet potatoes and cheese over the top.
  9. Bake for 25-30 minutes, or until set and the top is lightly browned. Remove from oven and cool for 10 minutes before removing from the pan and slicing.

Notes

Adapted from The Sprouted Kitchen Cookbook.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: Vegetarian

Keywords: fall, buckwheat, sweet potato, Swiss chard

Cooking By the Numbers…

Step 1 – Measure Crust Ingredients

Measure out your buckwheat flour, all-purpose flour, salt, butter, thyme, vinegar, and cold water.

Horizontal oblique overhead image of glass and ceramic dishes of buckwheat flour, all-purpose flour, thyme, cubed butter, apple cider vinegar, and water, on a brown wood table.

I like to fill a juice glass with cold water and a few ice cubes, so it will be ice cold when I’m ready to use it.

Cut the butter into small cubes.

Step 2 – Make Crust and Chill in Fridge

In a food processor, add both types of flour and the salt, then pulse to combine.

Horizontal overhead image of flour in a food processor, on a brown surface.

Next, add the cold butter cubes and thyme. Pulse again until the mixture forms pea-sized crumbles.

Closely cropped horizontal overhead image of buckwheat flour, fresh thyme, and cubes of chilled butter in a food processor, on a brown surface.

Add the apple cider vinegar, and pulse a few times to combine.

Finally, add cold water one tablespoon at a time, pulsing once or twice between additions, until dough just holds together without being sticky. Note that you may not need to use all of the water.

Closely cropped overhead horizontal image of a lumpy buckwheat flour mixture in a food processor with a clear plastic canister.

If you don’t have a food processor, you can make the crust in a mixing bowl instead.

Stir together the flour and salt. Add the thyme and work in the butter using a pastry cutter or your fingers until the mixture forms pea-sized clumps. Mix in the apple cider vinegar with a fork until well-combined, then add cold water one tablespoon at a time until you can press the dough into a ball.

Horizontal overhead image of a flattened disk of buckwheat dough, on a piece of plastic wrap on top of a white and gray marble surface.

Shape dough into a disk, wrap it in plastic wrap, and it place in the fridge to chill for at least 30 minutes.

Step 3 – Preheat Oven and Roll Out Crust

When you’re ready to bake the crust, preheat your oven to 400°F and grease an 11-inch-round fluted tart pan, ideally the metal kind with a removable bottom. You could also use a springform pan.

Horizontal image of a rolled out circle of buckwheat pie dough on a marble slab, with a marble and wood rolling pin at the top of the frame.

While the oven preheats, lightly flour a clean work surface. Roll out the dough with a rolling pin into a ¼-inch-thick circle about 13 inches in diameter.

A hand holds a fork and uses it to poke holes in a buckwheat tart crust that has been arranged in a metal pan, on a gray and white marble surface.

Transfer the dough to your prepared tart pan and press it gently into the bottom and up the sides, trimming off any excess to make the sides even. Prick the bottom of the dough with a fork a few times, lay a large piece of parchment paper on top, and then fill the tart shell with pie weights or a half pound of dried beans.

Closely cropped horizontal overhead image of a metal tart pan lined with crust dough and lined with parchment paper, then filled with dried white beans for blind baking, on a lightly floured slab of gray and white marble with a fork, and a metal spatula to the right.

Since there’s no filling to hold down the crust as it bakes, the pie weights will prevent the crust from puffing up and causing uneven baking. If you use dried beans instead, you can save them to use again as pie weights, but they will not reusable for cooking.

Step 4 – Blind Bake and Cool Crust

Place the pan in the oven and bake for 15 minutes. Remove the weights and parchment paper. The weights will be hot, so the easiest way to do this is to carefully lift out the paper with the weights wrapped inside, and set them aside to cool before storing.

Bake for another 10-12 minutes, or until the top of the crust looks nearly dry. Remove from the oven and set aside on a wire rack to cool while you prepare the filling.

Step 5 – Prep Vegetables and Measure Remaining Ingredients

Get out your vegetable peeler, a chef’s knife, and a sturdy cutting board.

Peel the sweet potatoes and cut them into ¼-inch cubes, being careful to cut evenly to promote even cooking.

Remove and discard the stems, and chop the Swiss chard. Cut the onion in half, and slice it thin.

Close-up horizontal image of glass and ceramic bowls of chopped Swiss chard, diced sweet potato, brown eggs, balsamic vinegar, grated cheese, semi-solid coconut oil, and sliced onions, on a brown wood surface.

Mince the garlic, or push it through your garlic press.

If you are using a block of cheese, grate it with your box grater or microplane. We recommend using the smallest blade option, the zesting setting, on your box grater to get the finest crumb for the cheese.

If you can’t find pecorino Romano, Parmigiano Reggiano or aged Asiago are both good substitutes.

Measure out all of the remaining ingredients.

Step 6 – Roast Sweet Potatoes

In a large mixing bowl, toss the cubed sweet potatoes with ½ tablespoon coconut oil and ½ teaspoon each of salt and ground nutmeg. If your coconut oil is not softened or liquid at room temperature, melt it in the microwave on half power in 15-second bursts.

Horizontal overhead image of a sheet pan lined with parchment paper and topped with cubed orange sweet potatoes.

Spread the sweet potatoes in an even layer on a large baking sheet and bake for 20-25 minutes, or until the root vegetables  are soft and starting to brown.

Horizontal image of roasted cubed sweet potato on a piece of parchment paper.

Remove from oven and allow sweet potatoes to cool on the pan until you’re ready to use them.

Step 7 – Saute Swiss Chard

While the sweet potatoes are roasting, place a large skillet over medium heat. Once it’s hot, add 1 tablespoon of coconut oil and the garlic. Cook until garlic is fragrant, about 1 minute.

Make sure to stir it constantly to prevent the garlic from burning and becoming bitter.

Horizontal overhead closely cropped image of a nonstick frying pan of sauteed green Swiss chard on a stove.

Add the chopped Swiss chard, red pepper flakes, and ¼ teaspoon of salt. Saute until chard is wilted and reduced in size, about 5 minutes. Transfer to a large mixing bowl and set aside.

Step 8 – Caramelize Onions

Using the same pan that you sauteed the chard in, add ½ tablespoon of coconut oil and place it back over medium heat.

Horizontal overhead closely cropped image of thinly sliced onion sauteeing in a nonstick frying pan.

Once the oil is hot, add the sliced onion and ¼ teaspoon of salt. Stir occasionally until onion has caramelized, for about 20 minutes. If you notice the onion is browning too quickly, reduce the heat to medium-low.

Horizontal close-up closely cropped image of a hand pouring a small white bowl of balsamic vinegar into a nonstick frying pan of sauteed thinly sliced onions.

Once the onions are golden brown, add the balsamic vinegar, stir, and remove the pan from the heat. Set aside.

Step 9 – Combine Filling Ingredients

Using a paper towel, squeeze out any excess water from the Swiss chard, then return it to the mixing bowl.

Horizontal close-up closely cropped image of a large glass mixing bowl of roasted sweet potato cubes, chopped sauteed Swiss chard, and caramelized onions, on a gray and white marble surface.

Add about ¾ of the roasted sweet potatoes, half of the pecorino cheese, the caramelized onions, and a ¼ teaspoon freshly ground black pepper.

Horizontal overhead image of roasted cubed sweet potato, sauteed Swiss chard, raw egg, and grated pecorino cheese in a large glass mixing bowl, on a gray marble surface.

Whisk eggs in a small bowl, and add them to the vegetable mixture.

Step 10 – Fill Crust and Bake

Spread the filling in the blind baked tart crust, and then sprinkle the remaining sweet potatoes and cheese over the top.

Overhead closely cropped horizontal image of a blind baked tart crust in a metal pan, filled with a misture of roasted sweet potatoes and sauteed Swiss chard, and topped with grated pecorino cheese.

Bake for 25-30 minutes, or until filling is set and the top is lightly browned. Remove from the oven and cool on a wire rack in the pan for 10 minutes before removing the ring from the base of the pan and slicing.

Make Any Recipe Heartier with Buckwheat Flour

High in fiber, iron, and B-vitamins, buckwheat flour is a nutritious addition to your baking pantry.

While substituting 100% all-purpose flour with buckwheat flour in a standard recipe will likely result in a chalky, dense product, using it to replace 25-50% of the white flour is an easy way to add nutrition and a heartier texture to your baked goods.

To store it, keep buckwheat flour in an airtight container for up to 6 months in the pantry, or up to 1 year in the freezer.

Horizontal image of a vegetable tart that has been cut into slices with one that has been removed, in a metal pan on a burlap surface on top of a wood table, with sprigs of fresh thyme and a bowl of grated cheese.

Feel free to change the filling. The mixture used in our German onion tart or savory spinach pie would pair perfectly with the buckwheat pastry base.

Looking for more inspiration for using buckwheat flour? Here are a few go-to recipes from Foodal to get you started:

After you make this tart, let us know how it turned out by commenting below, and leave a rating before you go!

Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 22, 2013. Last updated: November 13, 2022 at 13:39 pm. With additional writing and editing by Kelli McGrane and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

The written contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

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31 thoughts on “Buckwheat Harvest Tart: A Savory, Seasonal Recipe Filled with Fresh Produce”

  1. Lovely looking tart, Shanna!! I need to get this book now!! Looks amazing! I have heard so much about this book but I don’t know what was stopping me from buying it!

    Reply

  2. We have a cookbook club at work and last month we read and cooked through Sprouted Kitchen. It was a great way to taste not one but about 15 of the recipes in the book. Every single one was fantastic, interesting and healthful. I loved it so much that I immediately bought a copy for myself and am so happy that I did!

    Reply

  4. I love this tart! I’ve made it twice before and it’s such a satisfying blend of flavors. Also, what a refreshing idea to promote the work of others for a month.

    Reply

  5. What a lovely, and much-deserved, tribute to the Sprouted Kitchen cookbook and blog. I frequently use the book for inspiration and entertainment (it’s so beautiful!). Thanks for highlighting this recipe. I haven’t yet tried it, but I’m going to now.

    Reply

  6. That is a splendiferous tart. So rustic and magnificent, it has to be amazing.
    I love reading this blog. It always takes me to calm and happy place, with wonderful visions of food.

    Reply

  7. ummmm I want to dive into the computer screen and devour that tart. Looks incredible!! The SK cookbook has been on my wishlist for months. I’ve borrowed my girlfriend’s copy a time or two, but I need to get my own!

    Your recipes on this blog (especially those cauliflower enchiladas!) have single-handedly turned my meat-at-every-single-meal husband into a believer in the beauty of vegetarian meals like this one – hooray! This is definitely going on the list to make. Pinning!

    Reply

    • Marie, That comment makes me so happy! I’ve totally fallen in love with vegetarian meals over the last year… I think it all started when we had a huge amount of veggies from our summer CSA and had to find ways to use them, haha. Such a wonderful way to eat. : )

      Reply

  8. Oh yes, as soon as I read Sara’s book I knew it was going to be a game-changer. I think about it often and I love that it makes me do that.

    I also love the idea of your social media experiment. I hate feeling like I need to share my posts on twitter/facebook/whatever and I love the idea of promoting others instead. I know that I’m not always as good as that as I should be. I can definitely learn from your example.

    Reply

    • Actually, Kathryn, you are one of the sweetest, most supportive voices I know online, and I can learn from you! But I know what you mean about this culture of self-promotion… I feel like I have to Tweet/FB/Pin every post at least once, if not more, just to “keep up” and I need a break. I’m hoping this experiment helps me remember what I like most about this space.

      Reply

  9. Shanna,
    I don’t know what’s taken me so long but I am ordering this cookbook today (thank you for the reminder!) .. and I totally know where you are coming from re: your social media experiment. I have been blogging now (more full-time-ish and on a more regular basis) since last July and it totally feels weird and overwhelming promoting yourself and your posts. . not only b/c it’s promoting yourself but also b/c there are so many social media outlets and most of the same people are on all of them so it’s like you are blasting out the same message in multiple places to the same people. I completely agree with sharing and promoting other blogs and posts that touch me, speak to me, I love the recipe or the writing or the photography. . or maybe it’s simply a yummy sweet treat recipe I want others to know about. I love the conviction in your heart and that you are doing this! and I love that you are doing this now. Easter will be here soon and this represents so many things for me- Spring/Easter/Renewal/Re-birth/Resurrection/Refreshment . . what a great time to reflect on things and gain perspective. Thank you for this post, Shanna.

    Reply

    • That is such a good point, Alice, and you’re right: most of the people connecting with me on FB are also on Instagram, etc. I’m going to keep thinking about that…

      Also I love what you said about this season of renewal being a good time for thinking and stepping back. YES.

      Reply

  10. Buckwheat is such a nice flavor to pair with dark greens and sweet potatoes! And nothing that sounds like a cross between a pizza and a quiche could be bad in my opinion….

    Reply

  11. I’ve had the Sprouted Kitchen cookbook on my shelf for many months and only recently have I pulled it out and started experimenting with the recipes. So much good stuff! I’ve actually got a recipe from the book photographed and ready to post in the coming weeks.

    I also love the idea of your social experiment. It does wear one down, the constant self-promotion and attention getting stuff we feel like we must do. I’ve tried to take a big step back and remember my priorities, why I do this, which is helpful. Looking forward to seeing how your month unfolds 🙂

    Reply

  12. Sara’s book is one of my favorites, too, and I’m so glad you won the giveaway! I haven’t tried this tart, but the combination of flavors make me think I’d love it. That girl deserves all of her success!

    Reply

    • I’M so glad I won the giveaway! Thanks again, Kasey, because it has been such a pleasure to flip through and cook from. : )

      Reply

  13. It’s hard to explain how reading things like this makes me feel. Yours is one of the first blogs I ever read when I began to realize what a huge world blogging was. Always a sincere voice, wonderful recipes and the perfect personal element. Thank you for the kind words about the book. It is so flattering to know that you make my recipes in YOUR kitchen. That’s crazy to me! Hope we can share food together someday! Truly, thank you so so much, Shanna!

    Reply

    • Oh, Sara. Even nicer than I thought you’d be! Thank you for your kind and generous (!) words and fingers crossed that we truly do get to share a table someday — we would love that so much.

      Reply

  15. Sublime offering! This is slated for Saturday’s dinner…For your francophone/french readers…einkorn flour = Farine de Petit Epeutre…and can be found in ANY épicerie “bio” or even most supermarkets such as Carrefour or Intermarché! I love buckwheat flour and groats (sarrasin ou blé noir en français) and use them in savory crêpes, as wraps, and with anything really!

    Thank you for this texturally and visually stunning recipe…can’t wait to attempt to reproduce your spectacular results.

    Reply

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