Do you know when to use the terms as “tart”, “quiche” or “pie”. Do you find it confusing? They all represent the same dish just with tiny differences. With “tart” you have to be precise if it is sweet or savoury, because it could be either. “Quiche” is always savoury so you are safe there. “Pie” could also be equally confusing as “tart” so make sure to name it properly. When you add a flan or galette to the list, phew, it is so confusing that you really want to go to the basic and use the name as you need it.
A savoury tart with kale and a few more vegetables and of course a goat’s cheese would be a precise name for this one. I emphasise the goat’s cheese as for me a savoury tart alway goes with it. I am afraid my love for this cheese makes me less creative but I promise that any new ideas will be shared here as soon as they come along.
When I make a tart or quiche base I use a simple ratio method of 2 portions of flour, 1 portion of butter and liquid (quite often just water) to bind it. To the savoury tarts I add various herbs, fresh or dry. To the sweet versions besides just a bit of sugar, I add preferable spices. The rest is a creative process of adding different fillings and that’s up to you and your preferences.
I used kale, red onion, Dutch carrots and chèvre for this one. Although all the ingredients in this tart are quite powerful, just recently I was introduced to the site that tells you more about superfood like kale and I would like to share it with you.
Buckwheat tart with kale, Duch carrots and chèvre
200 g buckwheat flour
100 g rice flour
150 g butter
1/2 teaspoon sea salt
4 tablespoons water
For the filling:
1 bunch kale
1 red onion
1 bunch Dutch carrots
150 g ricotta
80 ml greek yoghurt
30 g grated parmesan cheese plus 1 tablespoon
1 teaspoon sea salt
100 g chèvre
Preheat the oven to 180C. Grease a tart tin (20 cm round shape) a with removable base. If using one without the removable base then line the tart tin with baking paper so it’s easier to remove the tart once baked.
In a medium size bowl mix the flours, salt and add butter chopped into very small cubes. Crumble the butter with fingers until is the size of peas. Add egg, water and and kneed the dough just until all is mixed and smooth. Leave in an airtight container in the fridge for an hour to rest.
In the meantime make the filling. Peal and slice the onion. Wash kale and remove the stems. Chop coarsely. Place large pot on the stove add olive oil and sauté onions for three minutes. Add kale and salt, stir and cover with lid. Leave on a low heat for another minute or until kale changes colour into a bright green. Take off the the stove and remove the lid to slow down the cooking process.
Wash carrots using a sponge, carefully removing all the soil or dust. Remove the green parts.
In a medium size bowl mix eggs, add salt, ricotta, parmesan and yoghurt and stir until all combined.
Take the dough out of the fridge and roll between two sheets of baking paper into a round shape, 5 cm in diameter bigger than the size of the tart tin. Transfer the tart base into the tart tin. Arrange, trim and crimp the edges. Prick the bottom of the tart base with a fork and leave it in the freezer for another half an hour.
Once tart base is well chilled take it out of the freezer, line with baking paper, fill with beans and bake for solid 20 minutes.
Take the tart base out of the oven and fill with onion and kale mixture. Pour the eggs and cheeses mixture on the top.
Arrange Dutch carrots on the top, pressing them gently into the filling. Grate parmesan on top and bake for 40 minutes or until carrots are baked.
Sprinkle with chèvre just before serving.