The buckwheat part of the recipe was actually supplied by the crust, a variation of the Yogurt Tart Dough recipe using buckwheat flour. I made the olive oil version and was quite concerned that the dough was too soft and moist to roll, even after refrigeration. With just a light dusting of flour, it was actually very easy to work with.
This tart was a delicious way to celebrate asparagus: the crust was crunchy and a little tangy and the earthy flavour complemented the vegetable well. I especially loved the dual treatment of the asparagus, roasted until sweet and in a fresh, crisp salad.
Visit our hosts Joyce, Lena and Zoe to see all of the other wonderful savoury pies and tarts.