Buckwheat Tart

Name: Buckwheat Tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Ingredients: Buckwheat flour 2 cups; Type 00 flour 1.67 cups; Butter cold 9 oz; Sugar 1 cup; Eggs (1 medium) 2.1 oz; Egg yolks (about 3) 1.9 oz; Baking powder 0.8 tsp; Pomegranite jam 1 ¼ cup

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 8
Cost: Low
Note + 3 h of dough resting in the refrigerator

PRESENTATION

Recipe by
Sara Bonaccorsi

This buckwheat tart comes from Lombardy, tucked away in northern Italy, where rustic desserts are totally a beloved tradition. The crust? It's made from buckwheat flour and brings a nutty flavor with a slightly tender bite—really stands out from your usual pie dough. Buckwheat has been a staple here for ages, especially in dishes like pizzoccheri, but in this tart, it really shines. Like, really really shines.

And the filling? It's pomegranate jam. Rich, sweet, and a bit tangy—just perfect with the earthy crust. Plus, what sets this tart apart is its decorative flair. Imagine classic diamond cutouts mixed with charming leaf shapes, making it not just yummy, but also quite the eye-catcher. In Lombardy, bakers are known for their decorative skills, and this gluten-free tart totally captures that vibe.

Each bite offers a moist, melt-in-the-mouth experience—thanks to the lovely combo of jam and buckwheat. And it's the kind of healthy tart recipe that stands out at gatherings. Pretty much steals the show. Even those unfamiliar with a buckwheat flour tart will be intrigued. The whole presentation is pure northern Italy—hearty ingredients with a dash of artistry.

Some families might switch up the jam, but sticking with pomegranate keeps the flavor bold and intense. Really, every slice is a surprise. This dessert feels homey and cozy, yet stylish enough for any table. Whether you call it a buckwheat tart, a buckwheat galette, or a rustic pie, there's just something about that nutty crust and golden finish. Can't go wrong with it. It's a dish that reflects the heart of Lombardy—marrying tradition with a bit of elegance.

INGREDIENTS

Ingredients for the pie crust (for a 9.5-inch pan): Buckwheat flour 2 cups (250 g); Type 00 flour 1.67 cups (200 g); Butter 9 oz (250 g) - cold; Sugar 1 cup (200 g); Eggs 2.1 oz (60 g) - (1 medium); Egg yolks 1.9 oz (54 g) - (about 3); Baking powder 0.8 tsp (4 g)

For the filling: Pomegranite jam 1 ¼ cup (300 g)

Preparation

How to prepare Buckwheat Tart

To make the buckwheat tart, first prepare the shortcrust pastry: place the all-purpose flour and buckwheat flour in a mound on a work surface, add the cold butter cubes 1 and quickly knead with your hands 2 to obtain a crumbly mixture 3.

Add the sugar 4, the egg yolks, the whole egg 5, and the baking powder 6.

Break the eggs with a fork to incorporate them into the flour 7, then knead with your hands 8 to form a smooth and homogeneous dough 9. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 3 hours.

After the resting time, roll out ¾ of the dough between 2 sheets of parchment paper 10 to a thickness of 1/6 inch 11. Place the inverted pan on the dough and cut out the contour to obtain a disk of the right size 12.

Line the base and edges with the dough and pour the pomegranate jam inside 13, leveling it evenly 14. Now roll out the remaining dough to a thickness of 1/8 inch 15.

Cut part of the dough into strips 3/8 inch wide 16, then use a leaf-shaped cookie cutter 17 to cut shapes from the remaining dough 18.

Lay the dough strips on top of the jam 19, then decorate both the edges and the center with the leaves 20. Bake in a preheated fan oven at 355°F for 35 minutes, moving the tart to the lower shelf during the last 5 minutes. Once baked, remove your buckwheat tart from the oven and let it cool on a rack before enjoying it 21!

Storage

The buckwheat tart can be stored at room temperature for up to 3 days. You can prepare the dough the day before and store it in the refrigerator wrapped in plastic wrap, or you can freeze it.