Creamy Leek, Potato and Silverbeet Tart with a Buckwheat Crust

. July, 2016
Photography by Kelly Gibney.
Creamy Leek, Potato and Silverbeet Tart with a Buckwheat Crust

This rustic-looking gluten-free tart is overstuffed with a delicious combination of crispy roast potato, garden greens and lovely leeks. It’s wonderful for lunches or dinners, both hot or cold.

Serves: 6


cup buckwheat flour
½ cup tapioca flour
½ cup almond meal
1 free-range egg

50 grams cold butter, cut into cubes
¼ teaspoon sea salt
2–4 tablespoons cold water (only use if necessary)

oil for roasting and sautéing 
1 medium potato, peeled and cut into 2cm cubes
sea salt and cracked black pepper
1 large leek, white part sliced into rings
2 large garlic cloves, finely diced
6 free range eggs, lightly beaten
¼ cup cream
1 cup grated cheddar cheese 

1 teaspoon fresh thyme leaves
1 large leaf silverbeet, stem removed and torn into chunks


Combine all pastry ingredients (except water) in a food processor and run until the texture of coarse breadcrumbs. Add the water 1 tablespoon at a time – leaving 5 seconds between each addition – until the pastry comes together in a ball. Shape into a thick disc, wrap in cling film and place in the fridge for a minimum of 30 minutes and up to 24 hours.

Preheat oven to 180˚C. Remove pastry from fridge and roll out on a floured board until slightly less than 1cm thick. Drape over a 20cm round tart dish and gently press into the grooves. Use a knife to trim to top edge. Bake for 12–15 minutes (using pastry weights if you have them) until firm and very slightly golden. Set aside to cool.

Increase oven temperature to 200˚C. Toss potato with a good drizzle of oil and season well. Roast for 35 minutes until golden and crispy.

Heat a generous dollop of oil in a sauté pan over a medium heat. Add the leek and garlic. Cook gently for 10 minutes without browning. Leave to cool for 15 minutes.

Combine the eggs, cream, cheese and thyme in a bowl, season generously and whisk well. Pour into the cooled pastry shell. Scatter the torn silverbeet leaves and press under the liquid. Spread the leek and garlic mixture across the top and top with the roasted potato.

Bake at 180˚C for 30–35 minutes until just firm in the centre. Do not overcook. Leave to sit for 15 minutes before cutting. Serve with a crisp salad.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.