Tomato & Buckwheat Tart

You can’t go wrong with this delicious tart from Caroline Byron’s Gluten Free, Naturally (£18.99, Kyle Books). We love eating it warm, just from the oven, with a crisp side salad.


  • Preparation:15-20 minutes, plus chilling time
  • Servings:6 people
  • Category:
  • Cook Time:approximately 40 minutes
  • Course:
  • Occasion:

    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
  • 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.
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