Main Course
Buckwheat Tarte
This generous savory tart will reconcile you with borretta!
30 min
Prep time
35 min
Cook time
8
Servings
Medium
Difficulty
1h5
Total time
Ingredients
Instructions
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1
Rinse the lambok leaves and cut them into pieces.
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2
Boil salted water and cook the lambok for 15 minutes. While this is cooking, cook the 30 g of rice in boiling water for 5 minutes. The rice should not be fully cooked and should still be slightly crunchy.
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3
Drain and set aside.
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4
Finely chop the onion and sauté it in 2 tablespoons of olive oil.
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5
Be careful not to brown the onion, cook it on medium heat by stirring frequently (about 10 minutes).
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6
Add the bacon strips and fry everything for another 2 minutes. Drain the lambok and add it to the onions and bacon.
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7
Add also the 10 cl of cream and the pine nuts.
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8
Season with salt and pepper.
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9
Cover and cook everything on low heat for 10 minutes.
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10
Pour the preparation into a bowl and add in the partially cooked rice and egg.
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11
Pour the mixture over your pastry base and cover with a little grated cheese.
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12
Place everything in an already preheated oven at 180°C and cook for about 35 minutes.
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