Savory tart with pumpkin and buckwheat

Inserted by Rosa Rizzo the


180 gr Molino Marello buckwheat buckwheat

50 gr potato starch

A teaspoon of natural yeast for savory dough

Half lemon juice

About 120 ml of water

A tablespoon of extra virgin olive oil

Raine up to full to taste to taste

A large clove of pumpkin (that of Halloween)

Fresh rosemary to taste

Chia seeds to taste


Cook the steam pumpkin and once lukewarm, blend it with some sprigs of rosemary and a pinch of salt. Prepare the crazy buckwheat paste, mixing the flour, yeast, lemon juice, water, oil and salt well. Roll out on the cake tin keeping the upper edges. Stuffed with the pumpkin and rosemary cream. Cook in the oven at 180 degrees for about 20-30 minutes. Let it cool and serve with chia seeds.


In this season, the pumpkin can certainly not be missing and I am sure that it will be the protagonist of your risotto with the delicious rice mill Marello or soups with sorghum or buckwheat. However, it is a vegetable that lends itself to a thousand uses and with fantasy it is always nice to experience new ideas, especially if genuine and vegetable.

I find the combination with buckwheat delicious, a contrast between the rustic and the dessert that appears delicately in this recipe. The salted buckwheat and pumpkin tart is a nourishing, satiating and complete dish thanks to the nutritional richness of the well -known pseudocereal rich in iron and magnesium, of plant proteins complete with all essential amino acids and fibers.

An ideal dish to be consumed together with raw vegetables such as a raw pumpkin salad cut into juliennexes and radicchio, or to cooked vegetables such as chicory or spinach.

You can also serve it with a avocado cream or with a chickpea cream obtained simply by blending legumes with lemon juice and oil, so as to further enrich the nutritional profile of the dish.

It can be kept in the refrigerator for a couple of days.

Recipe by Dr. Isabella Vendrame, Psychologist Food Coach,

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