Vegan tart with buckwheat flour and blueberry jam (gluten free)

The vegan recipe for buckwheat tart with blueberry jam

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Do you want to prepare a greedy dessert for breakfast or snack, or to serve as a dessert to your guests? This dessert takes into account everyone's needs and will be truly appreciated. In fact, thanks to buckwheat flour you can prepare a gluten-free base for tart.

La buckwheat tart of which we propose the recipe is suitable for celiacs and gluten intolerant (obviously you will have to be careful to avoid any contamination with regard to the ingredients and while preparing the dough).

By following our instructions you can prepare a buckwheat tart that is at the same time gluten free e vegan. Everyone will like it and no one will be excluded at the time of a snack, breakfast or dessert.

Here's how to prepare nsotra Buckwheat tart with blueberry jam.

Ingredients

• 250 grams of buckwheat flour
• 120 ml of water or almond milk
• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of agave or maple syrup
• 4 tablespoons of blueberry jam
• 2 tablespoons of rice flour or potato starch
• 1 teaspoon of baking powder for cakes
• 1 teaspoon of grated orange zest
• ½ teaspoon of cinnamon powder

• Preparation Time:
  45 minutes
• Cooking time:
  25 minutes
• Rest time:
  -
• Dose:
  4 people to
• difficulty:
  low

Preparation

For the preparation of this buckwheat tart with blueberry jam choose as much as possible organic ingredients. The taste and health will gain. It is important that you prefer organic oranges or lemons - or at least not treated on the surface - from which to obtain the grated rind to enrich the dough.

To prepare the base of the tart, pour it into a large bowl buckwheat flour along with a teaspoon of baking powder. Also add the grated orange or lemon zest or cinnamon. Add the water or almond milk little by little and start kneading with your hands.

Also add the extra virgin olive oil and the maple or agave syrup that you have chosen for sweeten the tart in a natural way. Continue to knead and when you feel that the dough begins to approach the typical consistency of shortcrust pastry, but it is still a bit sticky, add rice flour or potato starch and continue to work it until it is very compact and no longer sticks to your fingers.

If necessary, add a little more rice flour or potato starch. Put the well-kneaded dough in a bowl and let it rest in the refrigerator for 30 minutes. In the meantime, line a tart mold with baking paper, or grease the bottom and edges with oil. The advice is to use a springform pan, which can be easily opened after cooking.

When the dough is ready, spread it on the bottom of the mold, forming the edges well with your fingers. Prick with a fork and spread 4 tablespoons (or more, depending on the size of the tart) of blueberry jam. Of course, you can choose any type of jam you have available, even better if organic (there are products without white sugar on the market) or homemade.

If you want to decorate the tart, before rolling out the dough, keep a small piece aside to form strips with which to complete the tart. Cook in oven preheated to 180 ° C for 20-25 minutes. Bon appetit!

Marta Albè
(Texts and Photos)

Read also:

Bases for sweet and savory cakes: puff pastry, shortcrust pastry and vegan shortcrust pastry