We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.
This season, one recipe in particular has blown me away: this buckwheat harvest tart.
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.
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.
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).
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.
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.
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.Print
Looking for the ultimate fall dish? This buckwheat harvest tart is hearty, savory, and filled with the best produce autumn has to offer.
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)
To Make the Crust:
- 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.
- 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.
- 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.
- 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.
- While oven preheats, lightly flour a clean work surface and roll out dough into a ¼-inch-thick circle about 13 inches in diameter.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk eggs in a small bowl, and add to the vegetable mixture. Stir to combine well.
- Spread filling in baked tart crust and then sprinkle remaining sweet potatoes and cheese over the top.
- 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.
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.
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.
Next, add the cold butter cubes and thyme. Pulse again until the mixture forms pea-sized crumbles.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
Add about ¾ of the roasted sweet potatoes, half of the pecorino cheese, the caramelized onions, and a ¼ teaspoon freshly ground black pepper.
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.
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.
Looking for more inspiration for using buckwheat flour? Here are a few go-to recipes from Foodal to get you started:
- Gluten-Free Buckwheat Buttermilk Waffles with Blueberries and Bananas
- Buckwheat Crepes with Honeyed Ricotta and Sauteed Apples
- Buckwheat Chocolate Chip Cookies
- Buckwheat Rosemary Cheese Crackers
- Buckwheat Ginger Cookies
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.