Buckwheat Tarts with Basil Pesto

I created this recipe after wondering what to make for dinner for a gluten intolerant friend of mine. Between his gluten and dairy intolerance and my veganism, I almost suggested a hearty serving of water and spinach. After realising I was low on spinach, I brainstormed further, and decided to create my own buckwheat pastry recipe. I love cooking with buckwheat flour because it is healthy, wholesome and has a lovely nutty flavour that goes beautifully with pesto. Feel free to experiment with the toppings, flour and spices as you create your own alternative to spinach water!

Ingredients for the tarts

  • 200g buckwheat flour
  • 40g hard coconut oil
  • 40g vegan butter
  • 1 tsp Italian herbs
  • 70ml cold water

Ingredients for the pesto

  • 1 cup fresh basil leaves
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil
  • 1/2 cup raw mixed nuts
  • 1 garlic clove
  • 1 tsp herbs or spices, optional (oregano, paprika etc.)

Ingredients for the topping

  • 8 cherry tomatoes, sliced
  • 1 green onion, chopped
  • 1/4 cup pine nuts
  • 1/4 cup sundried tomatoes, chopped
  • 1/4 cup vegan cheese, optional
  • Dried herbs and spices of your choice

Instructions for the tarts

  • Preheat oven to 180 degrees Celsius
  • In a food processor, combine flour, oil, butter and herbs, until mixture resembles breadcrumbs
  • Slowly add water and continue to mix until dough comes together
  • Divide mixture into 8-10 pieces and press into small tart tins (alternatively, make one big tart!)
  • Using a fork, press into dough bases and place in oven
  • Cook for 10 minutes or until starting to brown
  • Remove from oven

Instructions for the pesto

  • In a food processor, combine basil, nutritional yeast, oil, nuts, garlic and spices
  • Process until as smooth as you like it (I like my pesto to have small chunks throughout)
  • Spread over cooked tarts

Instructions for the topping

  • Divide tomatoes, onion, pine nuts, sundried tomatoes, cheese, herbs and spices evenly amongst the tarts
  • Bake for a further 15 minutes
  • Top with extra basil if desired, and enjoy!

Leave a comment

Please note, comments must be approved before they are published