Buckwheat Harvest Tart

This hearty tart is one of the more elaborate dishes from Sprouted Kitchen, but Ms. Forte said she wanted to create a substantial vegetarian dish that meat-eaters would enjoy. “I feel like it has meaty flavors because of how nutty buckwheat flour is, and caramelized onions lend a smoky flavor,” she said. “It may be the most steps of any recipe I have, but once everything is all done you get a result that is very filling and complex.”

Ingredients

For the crust

• 1 cup buckwheat flour
• ¾ cup unbleached all-purpose flour
• ½ teaspoon sea salt
• ½ cup cold unsalted butter, cut into cubes
• 2 teaspoons fresh thyme leaves
• 1 tablespoon apple cider vinegar
• 2 to 3 tablespoons cold water

For the filling

• 3 cups cubed butternut squash (1/4-inch cubes)
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper
• ½ teaspoon freshly grated nutmeg
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
• ½ teaspoon red pepper flakes
• 1 small yellow onion
• 2 tablespoons balsamic vinegar
• 3 eggs
• 1 cup grated Gruyère

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    477 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 15 grams protein; 157 milligrams cholesterol; 472 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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 oven to 400 degrees.
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 (at the Sprouted Kitchen, we use rocks from the yard — classy, I know). Bake for 15 minutes. Remove the weights and parchment, and bake until the top looks almost dry, 10 to 12 minutes more. 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 it is 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 they are 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.

• 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 across, 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 in the tart pan. The filling will be a tad deeper too, so add a few minutes to the final baking time.