Are you a lover of savoury food? Try making this tasty ORGANIC GLUTEN-FREE SAVOURY TART WITH BELL PEPPERSPerfect to take along for an outdoor picnic or an aperitif with friends
A few simple ingredients make it unique: Spigabuona organic buckwheat wholemeal flour oil, water, peppers, eggs and a few spices to add flavour
A rustic, colourful and easy-to-prepare recipe.
Did you know that buckwheat has so many beneficial properties?
It is especially recommended in the diet of diabetics because it contains higher amounts of starch and consequently has a low glycaemic index..
Spigabuona organic buckwheat wholemeal flour, thanks to its composition, helps eliminate excess fluids in the body and has a revitalising effect on the heart and kidneys. It also contains ahigh amount of fibre which helps fight cholesterol and facilitate regular intestinal transit.
- Preparation: 20 minutes
- Servings size: 6-8 persons as an aperitif or 4 as a main course
- Difficulty: Medium
- Baking time: 30 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the dough
- 200 g organic Spigabuona gluten-free whole buckwheat flour
- 20 ml oil
- 100 ml water
- salt
For the filling
- Half a yellow pepper
- Half a red pepper
- 2 eggs
- 200 ml soya milk
- 1 tablespoon tahini
- a teaspoon of turmeric powder
- salt and pepper
PROCEDURE
To prepare the dough, mix the buckwheat flour with oil, water and salt in a bowl.
Work the dough well until you get a compact but elastic dough. The water required depending on the humidity of the flour and it can vary, therefore add a little at a time in order to evaluate the sufficient quantity.
Roll out immediately the dough directly on the baking paper or on the work surface dusted with rice flour or buckwheat, being that it is gluten free it will be more delicate and therefore you will have to be more careful when working it.
Roll out the pastry sheet placed in a 20 cm in diameter cake tin lined with parchment paper, leaving the edges 2-3 cm high.
Cut the yellow peppers arrange them on the surface and spread them out Put the eggs in a bowl and beat them together with the soy milk, the tahini sauce, turmeric powder, salt and pepper. Pour everything over the peppers and cook in a preheated oven at 180 degrees for 20 minutes
This savoury pie can be served hot or cold.
FOR THIS RECIPE WE USED:
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