Buckwheat Harvest Tart

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Sara Forte

If you haven’t already heard of The Sprouted Kitchen Cookbook, named for the blog Sara and Hugh Forte keep by the same name, you’re probably not a food blogger (nor someone who follows The James Beard Awards, for which it is a recent nominee).

The Sprouted Kitchen Cookbook (via Amazon)

Last summer, when the book first launched, I only slightly exaggerate that about nine out of ten food blogs I followed featured the book at one point or another. And it’s not hard to see why.

Like the blog, the Sprouted Kitchen book is gorgeous, filled with colorful, crisp images on every spread. The recipes are focused on whole foods, from lentil meatballs in lemon pesto (the closest thing to non-meat meatballs I’ve ever had!) to flourless chocolate-banana pudding cakes (souffle-esque and wonderful).

While, true, we’ve mentioned this book briefly here before, last fall when we had Sara’s mashies n’ greens (our kale mashed potatoes), we wanted to highlight it again, partly because we love how kind and approachable Sara is – something anyone who’s interacted with her can see – and partly because of one recipe in particular that has blown us away: this buckwheat harvest tart.

Sprouted Kitchen Cookbook | FoodLovesWriting.com
Sprouted Kitchen Cookbook | FoodLovesWriting.com
Sara Forte

So a few things about this tart: When I first saw the recipe, I pictured something like a pizza, but, if your mind is going to the same place, be sure it thinks deep-dish.

Made in a fluted tart pan with a removal bottom or, as in our case, a 10-inch springform, this tart is a sturdy, thick pie filled with a blend of roasted squash (we used sweet potatoes, in keeping with what was readily available this time of year), balsamic caramelized onions, sautéed Swiss chard, eggs and cheese (we used Pecorino).

Making it takes time and a mess of dishes, but the end result is filling and hearty and different from any other tart I’ve had. While the idea made me think pizza, the eggs made me think quiche and, in fact, it’s neither and it’s both: a truly unique, hefty tart.

Sara Forte

I also feel like featuring Sara’s tart and book is especially appropriate after that last post, which, in the comments, turned into a fascinating discussion about how we deal with the incredibly talented writers, photographers, artists, people, etc., who intersect with our lives.

I’m going to guess that Sara would be sweet and humble about her and Hugh’s work, but as thousands of readers know, it’s something special. From the arresting pictures to the innovative recipes, their blog and their book are treasures for beauty-loving, real-food-eating people everywhere and, honestly, the SK cookbook is one of the favorites I own.

I love getting to tell you about it here because I love getting to point to something done as beautifully and thoughtfully as it was – and, in light of our recent chats about the value of blogging and why we’re blogging and what that means for us, pointing to others’ work is something I want to do more and more of here.

It helps my proud heart to put others before myself, even in small ways like through blog posts. And, ironically, it helps me like it here more. The funny thing about giving, I think, even just giving praise or giving a listening ear or giving friendship like so many of you give to me here (!!), is that, really, you always end up being blessed yourself.

And that reminds me of another post of Sara’s, actually, from Tuesday night, where 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 the competitive, ambitious, driven world, especially the blog world, needs to see.

Buckwheat Harvest Tart
Adapted from The Sprouted Kitchen Cookbook
Serves 6

As Sara says in the book, this recipe takes 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 crust could be made and chilled the day before; the Swiss chard, sauteed and refrigerated; the sweet potatoes, roasted; and the onions, caramelized. Then all you need to do for dinner is assemble and quickly bake.


For the crust:

  • 1 cup buckwheat flour
  • 3/4 cup einkorn flour (or other all-purpose flour)
  • 1/2 teaspoon sea salt
  • 1/2 cup cold unsalted butter (1 stick), cut into cubes
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon apple cider vinegar
  • 2 to 3 tablespoons cold water

For the filling:

  • 3 cups cubed sweet potato (from about two peeled sweet potatoes)
  • 2 tablespoons coconut oil
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cloves garlic, grated or minced
  • 1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 small yellow onion
  • 2 tablespoons balsamic vinegar
  • 3 eggs
  • 1 cup grated Pecorino cheese


  1. Step one is making the crust. In a food processor, add the buckwheat, einkorn and the salt, and pulse to combine. Add the cubes of butter and thyme, and keep pulsing until pea-size chunks form. Add the apple cider vinegar and keep pulsing; then the cold water, one tablespoon at a time. Stop when the dough just barely holds together and begins looking like a ball of dough. Form the dough into a disk, wrap it up and set it in the fridge for at least a half hour and up to overnight.
  2. When you’re ready to bake, preheat the oven to 400 degrees, and grease the tart pan.
  3. Next, we’ll make and bake the crust. On a lightly floured surface, using a rolling pin, roll out the buckwheat dough into a circle slightly larger than your tart pan. Sara says to make it about 1/4-inch thick, but I have no idea how thick mine was because I just focused on the circle size. Transfer the dough to the greased tart pan – either an 11-inch fluted or a similar-sized springform, ideally something with a removable bottom—press the dough into the bottom an dup the sides, patching up any holes. I sort of formed pretend fluting around the sides, like a pie crust, as I pressed the dough only partway up the pan’s sides.
  4. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top and fill the tart shell with pie weights (Sara uses rocks from the garden; I used some random beans). Bake the crust for 15 minutes; then, remove the weights and parchment, and return to the oven until the top looks almost dry, 10 to 12 minutes more. Remove from the oven and let cool. Now, for the fillings!
  5. Roast the sweet potatoes. Toss the cubed sweet potatoes with 1/2 tablespoon coconut oil and 1/2 teaspoons alt and nutmeg. Spread this mixture in an even layer in a baking dish or rimmed baking sheet, and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
  6. Saute the Swiss chard. In a large sauté pan over medium heat, warm 1 tablespoon of the coconut oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the chopped Swiss chard, red pepper flakes and a pinch of salt. Sauté until the chard is wilted and unbelievably smaller in size, about 5 minutes. Transfer to a large mixing bowl and set aside.
  7. Caramelize the onions (bliss!). Peel and halve the onion and thinly slice it. In the same pan you just used for the chard, heat the remaining 1/2 tablespoon coconut oil over medium heat. Add the onion slices and a pinch of salt, and stir every so often until everything’s caramelized and fragrant, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir and turn off the heat. The onions will absorb the vinegar as they cool a bit.
  8. Put together the filling. OK, here’s the final stretch. Squeeze out excess water from the Swiss chard and return it to the bowl. Whisk together the eggs and add them to the chard. Next, add 3/4 of the sweet potatoes, half the Pecorino, the caramelized onion and a few shakes of pepper. Mix it all together. Spread it in the baked tart crust, which by now has been cooling for a little bit from its first bake. Scatter the remaining sweet potatoes and cheese all over the top.
  9. Bake the tart for around 25 to 30 minutes, until it’s set and the top is browned. Let it cool for five to 10 minutes before removing the sides of the pan and slicing the tart into pieces.
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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.

30 thoughts on “Buckwheat Harvest Tart”

  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!

  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!

  3. 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.

  4. 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.

  5. 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.

  6. 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!

    • 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. : )

  7. 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.

    • 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.

  8. 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.

    • 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.

  9. 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….

  10. 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 🙂

  11. 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!

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

  12. 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!

    • 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.

  13. 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.

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