Spring Tart with Asparagus, Pesto, Peas & Tomato (Buckwheat-Almond Crust)

A vibrant, gut-loving spring tart layered with herby dairy-free pesto, blanched asparagus, sweet peas, and jammy cherry tomatoes over a nutty buckwheat-almond crust. Anti-inflammatory, gluten-free, and full of prebiotics.

INGREDIENTS

• 120 grams buckwheat flour
• 60 grams almond flour
• 2 tablespoons ground flaxseed
• 0.5 teaspoons mineral salt (for crust)
• 0.3 teaspoons baking powder (aluminum-free)
• 80 milliliters extra virgin olive oil, cold (for crust)
• 1 large egg (for crust)
• 3 tablespoons ice water
• 350 grams asparagus, trimmed and cut into 5cm pieces
• 150 grams fresh or frozen peas
• 200 grams cherry tomatoes, halved
• 1 grams red onion, thinly sliced
• 2 garlic cloves, minced (for filling)
• 2 tablespoons extra virgin olive oil (for sautéing)
• 3 large eggs (for custard)
• 120 milliliters full-fat coconut cream
• 1 pinch freshly grated nutmeg
• 0.5 teaspoons mineral salt (for custard)
• 50 grams fresh basil leaves, packed
• 40 grams pine nuts (or walnuts for extra omega-3)
• 1 garlic cloves (for pesto)
• 3 tablespoons nutritional yeast
• 100 milliliters extra virgin olive oil (for pesto)
• 1 tablespoons fresh lemon juice
• 0.3 teaspoons mineral salt (for pesto)

STEPS

1. Make the crust dough: In a bowl, whisk together 120 grams buckwheat flour, 60 grams almond flour, 2 tablespoons ground flaxseed, 0.5 teaspoons mineral salt (for crust), and 0.3 teaspoons baking powder (aluminum-free). Make a well in the center, then add 80 milliliters extra virgin olive oil, cold (for crust) and 1 large egg (for crust). Stir with a fork, adding 3 tablespoons ice water a tablespoon at a time, just until the dough comes together. Press into a disk, wrap, and chill while you make the pesto.
2. Make the dairy-free pesto: In a food processor, pulse 50 grams fresh basil leaves, packed, 40 grams pine nuts (or walnuts for extra omega-3), 1 garlic cloves (for pesto), and 3 tablespoons nutritional yeast until coarsely chopped. With the motor running, drizzle in 100 milliliters extra virgin olive oil (for pesto). Add 1 tablespoons fresh lemon juice and 0.3 teaspoons mineral salt (for pesto) and pulse to combine. Taste and adjust salt. Set aside.
3. Blind bake the crust: Preheat oven to 190°C / 375°F. Roll the chilled dough between two sheets of parchment into a circle slightly larger than a 23cm (9-inch) tart pan. Press into the pan, trim, prick the base all over with a fork, line with parchment, and fill with pie weights or dried beans. Bake until set and just starting to color at the edges.
4. Blanch the asparagus and peas: Bring a small pot of salted water to a boil. Add 350 grams asparagus, trimmed and cut into 5cm pieces and 150 grams fresh or frozen peas and blanch until just bright green and crisp-tender. Drain and rinse under cold water to stop the cooking. Pat dry,  wet veg makes a soggy tart.
5. Sauté the onion and garlic: Heat 2 tablespoons extra virgin olive oil (for sautéing) in a skillet over medium heat. Add 1 grams red onion, thinly sliced with a pinch of mineral salt and cook, stirring, until soft and just starting to caramelize at the edges. Add 2 garlic cloves, minced (for filling) and cook 30 seconds more until fragrant. Remove from heat.
6. Whisk the custard: In a bowl, whisk together 3 large eggs (for custard), 120 milliliters full-fat coconut cream, 1 pinch freshly grated nutmeg, and 0.5 teaspoons mineral salt (for custard) until smooth and uniform.
7. Assemble the tart: Lower the oven to 175°C / 350°F. Spread about two-thirds of the pesto evenly over the par-baked crust. Scatter the sautéed onion mixture over the top, then arrange the blanched asparagus and peas. Slowly pour the custard over everything. Nestle 200 grams cherry tomatoes, halved cut-side up on top, and dot the remaining pesto in small spoonfuls between the tomatoes.
8. Bake the tart: Bake until the custard is just set in the center (it should jiggle slightly but not slosh) and the top is lightly golden.
9. Rest, then slice: Let the tart rest before slicing, this lets the custard finish setting and gives you clean wedges. Finish with a few flakes of mineral salt and extra basil if you have it.

 

NOTES

Why this is gut-healing:

Asparagus, onion, and garlic are powerhouse prebiotics that feed beneficial bacteria. Buckwheat is rich in rutin (an anti-inflammatory flavonoid) and resistant starch. Extra virgin olive oil, basil, and tomatoes deliver polyphenols and lycopene. Coconut cream gives you medium-chain fats that are gentle on digestion.

Cheese option:

Since you’re only avoiding cow’s dairy, you can crumble 60g of goat cheese or grated pecorino (sheep) over the custard before baking — both tend to be much easier to digest than cow’s dairy.

Make-ahead:

Crust dough and pesto both keep 2 days in the fridge. The baked tart is great warm, room temp, or cold the next day.

To use rye instead:

Swap the buckwheat 1:1 by weight for dark rye flour. Note that rye does contain gluten.

Mineral salt tip:

A flaky finishing salt (pink Himalayan, Celtic grey, or smoked sea salt) on top after baking really brings out the sweetness of the peas and tomatoes.