John and I will have been married for five years in August. If you think that’s surprising, just wait: It has never occurred to us to make a savory tart. With all his pastry dough making skills and our love of anything filled with cheese and veggies, it truly amazes me that savory tarts aren’t coming out of our kitchen every week. That is, until we tried buckwheat pancakes.
What do buckwheat pancakes have to do with tarts? Leftover buckwheat flour. When we have extra of something, we need to use it up. We also had leftover ricotta cheese, more spinach from our CSA, and some tomatoes that needed coking asap. We decided to see what happens if you sub AP flour for buckwheat in tart dough.
What happens, you wonder?