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🍽️ Buckwheat Tart with Pea Cream Cheese

586 kcal · 30 min · 4 servings

Ingredients

• 3 sheets gelatin
• 1 shallot
• 1 clove of garlic
• 1 tbsp butter
• 250 g peas (frozen)
• salt
• white pepper
• 75 ml dry white wine
• 125 ml vegetable broth
• 4 sprigs mint
• 4 sprigs lemon basil
• 400 g cream cheese
• 150 ml whipping cream
• mint leaves (for garnishing)
• 1 tbsp chopped pistachio kernels (for sprinkling)

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with salt.
3. 3. Make a small well in the center of the flour.
4. 4. Cut the cold butter into small cubes.
5. 5. Place the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Roughly chop all ingredients with a knife until small crumbs form.
8. 8. Quickly knead the crumbs into a dough with your hands.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Place the dough in the refrigerator for about 30 minutes.
12. 12. Preheat the oven to 180 degrees Celsius fan setting.
13. 13. Grease a quiche tin well.
14. 14. Sprinkle some flour on a work surface.
15. 15. Roll out the dough on the floured surface.
16. 16. Place the dough in the tin and press it against the sides.
17. 17. Cover the dough base with baking paper.
18. 18. Fill the baking paper with legumes (e.g., dried beans) as weights.
19. 19. Bake the base blind for approx. 20 minutes.
20. 20. Carefully remove the baking paper and the legumes.
21. 21. Bake the base for another 5 to 10 minutes in the hot oven.
22. 22. Take the base out of the oven and let it cool.
23. 23. Soak the gelatin in cold water.
24. 24. Peel the shallot and the garlic.
25. 25. Finely chop the shallot and garlic.
26. 26. Sauté the vegetables in hot butter until translucent.
27. 27. Add the peas and sauté them briefly.
28. 28. Season the mixture with salt and pepper.
29. 29. Pour in the wine and the broth.
30. 30. Simmer the mixture covered for 5 to 7 minutes.
31. 31. Puree the pea mixture until smooth.
32. 32. Optionally pass the mixture through a sieve for a smoother texture.
33. 33. Squeeze out the soaked gelatin and dissolve it in the warm pea mixture.
34. 34. Let the mixture cool until it reaches room temperature.
35. 35. Wash the mint and basil.
36. 36. Dry the herbs with a cloth.
37. 37. Pluck the leaves from the stems.
38. 38. Finely chop the herbs.
39. 39. Stir the cream cheese and herbs into the cooled pea mixture.
40. 40. Garnish the tart with fresh mint before serving.
41. 41. Sprinkle pistachios on top.

Nutrition per serving

• kcal: 586
• Protein: 20 g · Fett/Fat: 50 g · Carbs: 13 g