Ingredients:

CRUST:

2¼ cups buckwheat flour

2 sprigs rosemary

6 tbsp. olive oil

½ tsp. Himalaya salt

4 tbsp. water

2 eggs

¾ cup pumpkin seeds

1/3 cup sunflower seeds

 

TOPPING:

300 g plume tomatoes cut into halves or quarters depending on the size

2 cloves of garlic finely chopped

1 zucchini cut into small pieces

1 red onion halved in thin slices

½ eggplant thinly sliced and grilled, cut into pieces

5 sprigs of fresh thyme

300 g fresh spinach

4 tbsp. olive oil

2 tbsp balsamic vinegar

Himalaya salt and pepper

50 g feta (goat or sheep)

 

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Process:

Preheat oven to 170ºCelsius

Pulse the buckwheat flour, rosemary, olive oil, salt, water, and half the pumpkin seeds until smooth texture, set aside.

Then pulse the rest of the pumpkin seeds and sunflower seeds for a few seconds, still some texture for the crust.

Mix it all together, then add the eggs and use your hands so it starts to come together. Roll it out with a rolling pen and press it into a tart pan.

Bake for 25 min until golden.

Mix tomatoes, onions, garlic, zucchini and eggplants together with thyme, olive oil and vinegar,  seasoning with salt and pepper.

Bake in the oven for 15 min.

Chop the spinach and mix it with the warm ratatouille mixture and scatter over the baked crust, top off with crumbled feta.

Bake for 15-20 min.

Served warm and with a few sprigs of fresh thyme.

Serves 4-6