RUSTIC SPRING TART
(makes 2 x 15cmø tarts, or one large one)
FOR THE CRUST
130g buckwheat flour
90g garbanzo bean flour
1/2 tsp baking powder
115g coconut butter, chilled and diced
4 Tbsp ice water
FOR THE FILLING
1 Tbsp coconut oil
4 rhubarb stalks, halved lengthwise and cut into 5cm strips
1 Tbsp maple syrup
300g strawberries, hulled and sliced
2 Tbsp fresh lemon juice
- Preheat the oven to 180°C.
- Process the two flours and baking powder together. Add the coconut butter and blend until the mixture becomes grainy. Add the egg and pulse to incorporate. Add the ice-cold water, one tablespoon at a time, processing between each until the mixture just comes together to form a large ball. Set aside.
- Heat the coconut oil up in a saucepan and sauté the rhubarb segments for 5-7 minutes with the maple syrup until softened. Add the strawberries and fresh lemon juice, tossing to coat. Remove from heat.
- Sprinkle some flour on a piece of parchment paper and either roll the dough out into one large circle, or divide in half and roll into two smaller ones, each about 5mm thick. Spread the cooled filling out in and even layer in the centre of the dough, leaving 5cm space around the edges so it can be folded over as a pastry border.
- Bake for 20 minutes.