Buckwheat Harvest Tart Recipe

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Buckwheat Harvest Tart
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Ingredients
18
Count
Nutrition
487
Calories
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Ingredients:

Directions:

  1. To make the crust, in a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes or up to overnight.
  2. Preheat the oven to 400°F.
  3. On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. 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 (I use rocks from the yard—classy, I know). Bake for 15 minutes. Remove the parchment and weights and bake until the top looks almost dry, another 10 to 12 minutes. Remove from the oven and let cool.
  4. While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt, and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
  5. In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes, and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
  6. Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until caramelized, 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.
  7. Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion, and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.
  8. This can also be made in a springform pan if you don't have a fluted tart pan. Because many springform pans are about 9 inches around, the crust will be a bit thicker, so be sure to press the dough gently up the sides of the pan in an even layer, just as you would the tart pan. The filling will be a tad deeper too, so add a few minutes to the final baking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 486.84 Kcal (2038 kJ)
Calories from fat 284.55 Kcal
% Daily Value*
Total Fat 31.62g 49%
Cholesterol 146.71mg 49%
Sodium 386.13mg 16%
Potassium 596.08mg 13%
Total Carbs 38.47g 13%
Sugars 3.23g 13%
Dietary Fiber 4.92g 20%
Protein 15.44g 31%
Vitamin C 26.8mg 45%
Vitamin A 0.9mg 30%
Iron 3.6mg 20%
Calcium 309.7mg 31%
Amount Per 100 g
Calories 204.05 Kcal (854 kJ)
Calories from fat 119.27 Kcal
% Daily Value*
Total Fat 13.25g 49%
Cholesterol 61.49mg 49%
Sodium 161.84mg 16%
Potassium 249.84mg 13%
Total Carbs 16.13g 13%
Sugars 1.35g 13%
Dietary Fiber 2.06g 20%
Protein 6.47g 31%
Vitamin C 11.2mg 45%
Vitamin A 0.4mg 30%
Iron 1.5mg 20%
Calcium 129.8mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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