Description
A delicious, rustic Buckwheat Vegetable Crostata recipe: a flaky buckwheat and oregano crust filled with caramelized fennel, leeks, red chard, and sharp white cheddar, finished with a sesame-honey drizzle.
Ingredients
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6 oz all-purpose flour & 2 oz buckwheat flour
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1/4 lb cold salted butter, cubed
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2 tbsp fresh oregano leaves (plus 1 tbsp for honey)
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1 fennel bulb & 1 leek, thinly sliced
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1 bunch red chard, chopped
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6 oz white cheddar, shredded
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1 lemon (juiced)
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2 tbsp honey
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1 tbsp + 2 tsp toasted sesame seeds
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1 egg, beaten
Instructions
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Dough: Pulse flours, salt, butter, and oregano in a processor. Add water until dough forms. Chill 45 mins.
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Sauté: Caramelize fennel, then leeks. Wilt chard with lemon juice.
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Shape: Roll dough to 12 inches. Layer with cheese and vegetables.
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Fold: Pleat edges over filling. Brush with egg and sprinkle with sesame seeds.
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Bake: Bake at 425°F for 35 minutes.
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Finish: Drizzle with a mixture of honey, oregano, lemon, and sesame seeds.
Notes
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Chilling: Do not skip the chilling time for the dough; it ensures a flaky, non-greasy crust.
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Sesame Seeds: Toasting the sesame seeds beforehand significantly enhances their nutty aroma.
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White Cheddar: Use the sharpest cheddar you can find to stand up to the earthy buckwheat.
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Vegetables: Ensure all sautéed vegetables are relatively dry before placing them on the dough.
- Prep Time: 30 minutes
- Chill Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Course / Brunch
- Method: Baking, Sautéing
- Cuisine: Modern American / Mediterranean
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: ≈ 430 kcal
- Sugar: ≈ 6 g
- Sodium: ≈ 420 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 16 g
- Unsaturated Fat: ≈ 11 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 34 g
- Fiber: ≈ 4 g
- Protein: ≈ 11 g
- Cholesterol: ≈ 95 mg
Keywords: Buckwheat Vegetable Crostata, Savory Buckwheat Tart, Winter Vegetable Galette, Fennel and Leek Crostata, Red Chard Recipe, Healthy Savory Baking, Buckwheat Crust, Honey Cheddar Tart