Buckwheat Cheese Tart
BY DOMINIQUE CRENN - This dish is an ode to the chef’s hometown of Brittany, France, which is known for its buckwheat. The delicate tart is filled with warm cheese and caramelized onion before being topped with petit lettuces.
How to prepare
Tartlet, cheese, onion and salad.
Teaspoon, scissors, palette knife.
FROM YOUR PANTRY:
Salt, black pepper, olive oil.
Small flat plate.
Wheat (gluten), milk, egg, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.