Ingredients:

  • 1 cup (120g) Himalayan tartary buckwheat flour
  • 1 cup (120g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 4-6 tbsp ice water
  • 2 cups mixed seasonal vegetables, chopped
  • 1 cup (150g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1 tbsp fresh thyme or basil, chopped
  • Salt and pepper, to taste
  • 1 egg (for egg wash, optional)
  • Extra flour for dusting

Instructions:

  1. In a bowl, combine buckwheat flour, all-purpose flour, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until a shaggy dough forms. Shape dough into a disk and wrap in cling film. Chill for at least 30 minutes.
  2. In a mixing bowl, combine chopped vegetables, ricotta, Parmesan, thyme/basil, and season with salt and pepper.
  3. Preheat oven to 400°F (200°C). On a floured surface, roll out the dough to a 1/4-inch thickness. Transfer dough to a baking sheet lined with parchment paper.
  4. Spoon the vegetable mixture onto the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up over the filling, pleating as necessary.
  5. Brush the crust with egg wash (if using). Bake for 30-35 minutes or until golden brown and filling is bubbly.
  6. Let cool slightly before slicing and serving warm.