Tomato & Buckwheat Tart

15-20 minutes, plus chilling time prep, approximately 40 minutes cook

Serves 6

Ingredients

For the buckwheat pastry:

80g sweet rice flour/ glutinous rice flour

80g buckwheat flour

25g cornflour

½ tsp xanthan gum

¼ tsp sea salt

80g unsalted butter, cut into pieces and chilled

For the filling:

120g shallots, chopped

1 tbsp butter

Pinch of granulated or coconut sugar

Several sprigs of thyme, chopped

120g goat’s cheese, crumbled

4 large beefsteak tomatoes, thinly sliced, horizontally

3 tbsps rapeseed or extra virgin olive oil

20g basil leaves, chopped

15g tarragon leaves, chopped

½ tbsp runny honey

Method

To make the pastry, combine the dry ingredients in a large bowl. Add the butter and rub in until it resembles breadcrumbs. Slowly add 4 tbsps iced water and mix by hand, until it comes together to form a smooth ball. Roll out the dough to fit a 22cm loose bottomed tart tin. Lift the dough using a rolling pin and gently place into the tin. Press firmly and trim off any excess pastry. Chill in the fridge for 20 minutes before baking.

Preheat the oven to 200°C/ Fan 180°C/Gas 6. To make the filling, caramelise the shallots in a saucepan with the butter and a pinch of sugar over a medium– high heat for 8 minutes, then set aside to cool slightly.

Remove the tart case from the fridge. Spread the caramelised shallots and thyme on the bottom of the case and sprinkle with some of the goat’s cheese. Place a layer of tomatoes on top and add a drizzle of the oil, and some basil and tarragon.

Repeat the layers to fill the tart, finishing with a layer of goat’s cheese and a drizzle of honey on top. Bake for 25–30 minutes, until the pastry is cooked and beginning to pull away from the sides of the tin. Cool before serving.