Tomatoes. They’re not the most exotic fruit in the world and no-one usually gets very excited about them. Particularly the tomatoes from the supermarket – they’re more like ‘the concept of a tomato’. They look like a tomato. But they taste of nothing.
But homegrown tomatoes… well, they’re different! Especially when you can grow so many different varieties; different colours, different shapes, different flavours. That’s something you can get excited about!
This tart is a celebration of that variety. And it’s delicious.
And the tomatoes are from my own garden, along with a few from my Mum’s friend’s garden. Research has shown that homegrown veg is way more nutritious than the stuff we buy, so… yay! There’s so many health benefits of eating tomatoes. What are you waiting for?
I was inspired by Half Baked Harvest’s Heirloom Cheddar Tart, only I wanted to swap the puff pastry for this buckwheat crust, I wanted to omit the cheese and I didn’t want to use the spices… But apart from that! Haha.
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Prep time: 15 minutes
Cook time: 25 minutes
So, a few notes on flour choice. I used buckwheat flour for this tart, because I like it, but essentially, you can use whatever flour you want.
If you can eat gluten, I actually recommend using wholegrain spelt flour* for the crust. There’s nothing wrong with using normal wholegrain flour either, if that’s what you prefer. I just like spelt, because it’s a little more dense.
Buckwheat has quite a strong, almost bitter flavour, so most people use a buckwheat blend. I use buckwheat flour* on its own most of the time though, because I like its intense flavour. It’s also quite dense and chewy, which I like. But if you’re not keen on its intense flavour, you could use a blend. If you need it to be gluten-free you could use buckwheat and rice flour* or buckwheat and potato flour. If you’re okay with gluten, you could use a buckwheat and spelt blend.
It really does depend on your personal preference!
Anyway, on with the recipe!
- 250g buckwheat flour* (or other flour of your choice)
- 125 mls of water
- 25 mls of oil
- Pinch of salt (optional)
- 4 tablespoons of pesto
- As many tomatoes as you can possibly get your hands on, preferably in all different colours, shapes and sizes
- A drizzle of garlic oil
- Salad leaves (to serve)
Preheat the oven to 200C. Start by making the crust. Put all the ingredients in a food processor and blitz until it forms a dough. If it’s looking a bit too dry, add a little more water. If it’s looking a bit too wet, add a little more flour. The dough should be smooth and soft.
Roll this out onto a floured surface to roughly the size of your baking tray. And I mean roughly. It will taste waayyyy better if you don’t make it into a perfect rectangle, I swear! We’re going for rustic, people, rustic!
Bake this in the oven for 25 minutes or until the crust is golden brown. While it’s baking, slice the tomatoes.
Then, as soon as it’s out of the oven, cover it with the tomato slices, drizzle with garlic oil and it’s ready to serve! You can add a few salad leaves or sprigs of herbs here and there for decoration if you feel that way inclined. But I would serve it with salad leaves anyway!
And if you like this, you might also like my pumpkin, sage and goats cheese tart. It’s delicious and really easy to veganise.