Ricotta and Vegetable Tart Recipe

Base:

• ⅓ cup buckwheat flour
• ⅓ cup almond flour
• ¼ cup coconut flour
• 1 egg
• 3 tbsp filtered water
• 1 tbsp olive oil
• ½ tsp salt

Filling:

• 3 eggs
• 1 medium carrot, sliced into 5mm thick rounds
• ½ eggplant, sliced into 5mm thick rounds
• 1 small onion, julienned
• 2 tbsp buffalo ricotta
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, thinly sliced
• 1 ½ tbsp olive oil
• ¾ tsp salt

Base (for two 13 cm tart pans):

• Mix all ingredients except the water and knead until well integrated.
• Gradually add 1 tablespoon of water at a time and knead. Repeat until all the water is added. The dough should be manageable but not sticky to the hands, so it's best to add the water little by little. If the dough is still too tough, add another tablespoon of water and knead.
• Grease the tart pans with oil, using a brush or spray oil.
• Divide the dough into two equal portions and form two balls. Place one on each pan and press it with dampened fingers to cover the bottom and edges with a thickness of about 4 mm.
• Bake at 160°C (320°F) for 15 minutes.
• Remove from the oven and let it rest.

Filling:

• In a medium pan, add ½ teaspoon of oil and spread it around. Place the eggplant slices and let them brown for 2 minutes on each side. Remove from the heat, cut into 4 parts, and set aside.
• Add ½ tablespoon of oil to the pan, along with the onion and garlic. Stir every 30 seconds, and once the onion turns light, add ¼ teaspoon of salt, stir, and let it cook until golden. Remove from the pan and set aside.
• Add ½ tablespoon of oil to the pan with the carrot slices. Let them brown for 2 minutes on each side over medium heat. Remove from the heat and turn off the stove.
• In a bowl, whisk the eggs with ½ teaspoon of salt until frothy, using manual whisks or a fork. Add the ricotta and whisk until integrated.