Carrot and buckwheat flake tart: recipe
Delicious appetizer biscuits to enjoy while waiting for the pie to bake, but hey, it's a wonderfully good recipe!
Ingredients · Servings 4
- 140g of rice flour
- - 1 tsp gluten-free baking powder
- 1 pinch of salt
- 40 g of olive oil
- 3-4 carrots
- 1/2 belle courgette
- 250 g of brocciu (fresh sheep's cheese)
- 1 to 2 tablespoons of buckwheat flakes
Method · 55 min
- To prepare the dough: Place all the ingredients in the food processor bowl. Mix, then add water until the dough forms a ball in the food processor.
- Spread the dough on a sheet of parchment paper and use it to line a pie dish.
- Prepare the filling: In a food processor, place the carrots and zucchini, roughly chopped. Process until finely chopped. Add the ricotta cheese. Process again.
- Fill the pie base with the vegetable mixture. Sprinkle with buckwheat flakes.
- Bake for approximately 40 minutes.
