Savory tart with seasonal ingredients

Savory pies are delicious in every season, a versatile treat for a thousand occasions. However, for me, they're particularly linked to spring, the arrival of good weather and trips out. I love making them with seasonal ingredients, with wild herbs, and that's why they're always different and versatile. Anyone who knows me a little knows I don't like to cook the same things over and over again, and I can't make the same recipe exactly the same. Maybe that's why I love savory pies so much!

Today I thought of a savory tart version, what do you think, do you like the idea?

The special feature of this tart lies in the preparation of the savory pastry, worked practically without hands and almost entirely with a fork, to obtain a beautifully crispy crust. Follow the steps in the photographs carefully. The dough has a slightly irregular appearance, not perfectly homogeneous, but it is firm and, once cooked, beautifully crumbly...in my opinion, fantastic. I used primarily whole einkorn flour, which gives it a special aroma and flavor.

For the filling, I used fresh spring onions, borage, herbs, and red mustard leaves, but if you don't have all these vegetables, you can use just the herbs.

To give body and bind the mixture, I added some cooked brown rice (this is a great way to recycle leftover whole grains!). Once the filling ingredients were mixed together, I partially blended them.

Well, I'd say let's see how it's done and what we need!

• 300g wholemeal einkorn flour
• 30g wholemeal corn flour
• 80g extra virgin olive oil
• 200g boiling water (evaluate if more is needed) Salt
• 2 tablespoons sesame seeds
• 1/2 teaspoon baking soda
• 1 tablespoon apple cider vinegar

• 100g herbs
• 100g borage
• 50g mustard
• 100g mushrooms
• 2 spring onions
• Fresh herbs to taste (marjoram, oregano, mint, ...)
• 120g cooked rice (or other cooked cereal)
• Extra virgin olive oil
• Salt me

Preheat oven to 170-175°C.

Clean, wash and finely chop the vegetables.

Heat a couple of tablespoons of extra virgin olive oil with a little water, add the spring onion and sauté until soft, then add the other vegetables, and finally the cooked rice. Season with salt and cook over high heat, allowing the water to evaporate, for about 5-6 minutes. (photo 1)

Meanwhile, in a large bowl combine the dry ingredients (Photo_2), mix them with a fork.

Then, always stirring, add the oil poured in a spiral (photo_3)

Continue mixing with the , obtaining a crumbly mixture (Photo_4)

Add the water, knead first with a fork (Photo_5) then briefly with your hands until the water is absorbed and you obtain a ball (Photo_6)

Roll out 3/4 of the dough to a thickness of 2-3 mm, line the cake tin including the edges and prick the bottom (Photo_7)

Partially blend the vegetable and rice filling, add the fresh aromatic herbs chopped with a knife (Photo_8)

Fill the cake and, with the leftover pastry, decorate with the classic tart strips (photo_9)

Bake in a hot oven for 20-25 minutes, then leave to cool (Photo_10)

Serve warm or cold (Photo_11). It will keep in the refrigerator for a couple of days.

The extra idea If you want, you can flavor the pastry with spices or herbs and accompany the cake with a cream of soy yogurt, lemon, extra virgin olive oil, salt, herbs.