Vine tomatoes and buckwheat tart

Ingredients

Dough:

230g (1 and 1/2 cup) of buckwheat flour
20g (1/4cup) of arrowroot powder
1 tsp of pink Himalayan salt (or sea salt)
1 tsp of dried rosemary
80 ml (a little more than 1/3cup) of water- Vegan option*: 100 ml (a little less than 1/2cup)
5 tbsp of Extra Virgin Olive Oil - Vegan option*: 6TBSP
1 free range large egg

Filling:

Extra virgin Olive oil
5 medium shallots, sliced
4 garlic cloves, sliced
4 anchovy fillets (in olive oil)
2 sprigs of rosemary
About 1kg (5 cups approx) of mixed vine tomatoes
120g (3/4 cup approx) of pitted kalamata olives, halved
Salt and pepper to taste

Instructions

1)Slice shallots and garlic. Preheat oven to 180°C (356°F). To make the dough, combine the buckwheat flour, arrowroot, salt and dried rosemary in a medium bowl. Slowly incorporate water, then oil, and then the egg. As the dough is a bit sticky, put some olive on the palms of your hands and shape the dough into a ball. Roll the dough out on a piece of parchment paper (if the dough is still too sticky, dust it with some extra flour), and transfer the parchment paper to a tart pan. Press the dough out to the edges of the pan, then up the sides. Cut out any excess dough, that you can use to patch up any thinner sides. Finally, poke a few wholes in the dough with a fork. Place the tart pan in the oven and bake for 15min.

*To make the dough vegan, omit the egg and make the dough with 100ml of water and 6 tbsp of extra virgin olive oil. The dough will break a bit, you can patch up any holes with the extra dough. In the filling, omit the anchovies.

2) While the crust is baking, heat olive oil in a pan over medium heat. Add the shallots with a pinch of salt, stir and let sit to brown for about 5 minutes. Stir in the anchovies, garlic and rosemary. The anchovies need to dissolve in the oil. Add the tomatoes, season with salt and pepper, stir and let sit until the tomatoes have softened (about 10min). Stir in the halved olives and let simmer for an extra 3min. Remove pan from heat.

3) After the crust has baked for 15min, remove it from the oven and set aside while the tomatoes finish cooking. Pour tomato mixture with juices on top of the crust and gently distribute evenly. Place the tart back into the oven and bake for another 10-15min.