Can I make the buckwheat crust ahead of time?

Yes, you can prepare the buckwheat crust and pre-bake it for 10 minutes as directed, then let it cool before assembling the tart later.

Do I need to soak the cashews for the filling?

While not strictly required, soaking the cashews is preferred as it helps achieve a smoother, creamier texture for the cashew-bean filling.

Why is the tart baked at two different temperatures?

The crust is initially baked at 350 degreesF to set it, then the assembled tart is baked at 400 degreesF for 35 minutes to ensure the cashew-bean filling cooks through and sets properly.

Can I use different beans in the filling?

The recipe specifies cooked white beans, which contribute to the creamy texture and neutral flavor of the filling, making them ideal for blending with cashews and spices.

How should I store leftover Olive and Artichoke Tart?

Store any leftover tart in an airtight container in the refrigerator. Reheat gently in the oven or enjoy chilled.

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Olive and Artichoke Tart With Buckwheat Crust
[Vegan, Gluten-Free]

MS By: Mitra Shirmohammadi

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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A slice of savory Olive and Artichoke Tart with a golden buckwheat crust, creamy cashew filling, topped with olives, artichokes, and peas, garnished with fresh dill on a white plate.

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Olive and Artichoke Tart With Buckwheat Crust [Vegan, Gluten-Free]

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Ingredients You Need for Olive and Artichoke Tart With Buckwheat Crust [Vegan, Gluten-Free]

For the Buckwheat Crust:

2 tablespoons ground flax seeds
6 tablespoons water
7 tablespoons avocado oil
3/4 cup buckwheat flour
3/4 cup coconut flour
Pinch of sea salt

For the Filling:

3/4 cup cashews, preferably soaked
1 15-ounce can (1 3/4 cups) cooked white beans
1 tablespoon mustard
1 lemon, juiced
2 garlic cloves
4 tablespoons nutritional yeast
1 and 1/2 teaspoons oregano
1/2 cup fresh dill
2 tablespoons arrowroot powder
Pinch of sea salt and pepper

For Topping and Assembly:

2/3 cup frozen peas
2/3 cup artichoke hearts, drained
1/2 cup Kalamata olives, pitted
Handful of fresh dill, for garnish

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How to Prepare Olive and Artichoke Tart With Buckwheat Crust [Vegan, Gluten-Free]

To Make the Crust:

Mix the ground flax seeds with water until fully absorbed and viscous. You can grind flax seeds in a spice or coffee grinder.
Preheat oven to 350°F. Lightly grease a 9-inch pie plate or line it with parchment paper and set aside.
In a medium bowl, beat the flax seeds mixture and oil together. Then add coconut flour, buckwheat flour, and sea salt and mix until dough forms.
Press into the prepared pie plate and gently pierce the pie crust with a fork few times and bake for 10 minutes or until set.

To Make the Filling:

Add all filling ingredients to a blender or food processor and blend until smooth.

To Assemble:

Pour the cashew-bean mixture onto the crust then top with peas, artichoke hearts, and olives.
Bake for about 35 minutes at 400°F. Let stand for 5-10 minutes before serving and garnish with fresh dill.