Kale Mushroom and Goat Cheese Buckwheat Tart


For the Buckwheat Yeasted Tart Dough

115g + 60g cup all-purpose flour
115g buckwheat flour
1 teaspoon dry yeast
60 ml warm water
pinch of salt
1 egg, at room temperature
3 tablespoons soft butter

For the filling

2-3 teaspoons butter
2 medium onions, thinly sliced
600g fresh mushrooms, sliced
1 large bunch kale, chopped, steamed and water drained
2 tablespoons fresh herbs of choice
230 ml vegetable stock
handful of parmesan cheese, grated
180g goat cheese
Salt, pepper and crushed pink peppercorns


For the Buckwheat Yeasted Tart Dough

  1. In a small bowl dissolve yeast and sugar in the warm water. Allow to rest for approx. 10 minutes.

  2. Mix together salt buckwheat flour and 115g all-purpose flour in a large bowl. Push some flour from the middle of the bowl to the sides to make a well. Pour in the egg.

  3. Add the butter and pour the yeast-sugar liquid, then using a wooden spoon stir the ingredients in the well. Then slowly begin picking up some of the flour from the sides. Continue stirring, picking up more and more flour as you stir. In the end you should have a smooth dough, which will easily pull away from the bowl.

  4. Transfer the dough to onto a clean countertop and begin kneading with your hands. Add the remaining all-purpose flour. Continue to knead until all the flour is incorporated. Knead for another 5-8 minutes until it is smooth and shiny. Place the dough in an oiled bowl, cover with a damp cloth and allow to rise for approx. 1 hour. The dough should have doubled. Punch it down.

  5. The dough is wonderfully elastic and easy to work with so there should be no trouble rolling it out. As a matter of fact I simply used my fingers to spread it out and then pressed it into my buttered tart form. You can also use a rolling pin and roll it to the size of your form.

For the filling

  1. Pre-heat oven to 180 degrees C.

  2. Heat a large pan and allow the butter to melt. Add sliced onions and sauté until translucent. Add mushrooms, herbs and salt and caramelize the vegetables on a low heat for 15-20 minutes. The mushrooms will release their juices then add the stock and reduce until the mushrooms are brown and caramelized. Remove from heat.

  3. Sprinkle grated parmesan on the base of your crust to keep the base crisp.

  4. Add the chopped steamed kale to the mushroom and mix to incorporate. Toss in half of the goat cheese. Season to taste.
  5. Transfer mixture to the tart form and top with remaining goat cheese.

  6. Bake tart for 30-45 minutes until the crust is brown and filling is hot and bubbling.

  7. Serve sprinkled with crushed pink peppercorns, a fresh tomato salad and a glass of chilled white wine.