This original version of this dish was the featured entree for the Week Five Dinner of my 2012 year of Slovenian cooking.
It was based on a recipe in Woman's Glory: The Kitchen, the mid-century cookbook published by the Slovenian Union of America that inspired my year-long cooking adventure. At the time, I thought it would be just another American-style French quiche. But it turned out to be something different and more complex: Denser than the usual quiche, and with the flavor of Central Europe, thanks to the caraway seasoning.
For this 10th anniversary remake, I made a few changes, both planned and unplanned.
The biggest change: I made a buckwheat crust. I also made a little more of it this time and pre-baked it before filling.
With the filling, the changes were subtle, but they made the dish even tastier. Instead of the original onion and bacon, I used shallot and pancetta, because we had them on hand. Originally, I had substituted fat-free Greek yogurt for sour cream, which made the tart a little dense and chewy. This time, I tried light labne, a cultured Middle Eastern dairy product that is probably the equivalent of light sour cream.
The result: Even better than the first version, with even more of a Slovenian tang because of the buckwheat!
Caraway Cheese Tart with Buckwheat CrustFor Filling:
6 thin slices pancetta, chopped
4 tablespoons minced shallot (or onion)
6 tablespoons light labne (or sour cream)
1/2 teaspoon salt
pepper to taste
1 teaspoon caraway seed, divided
1 1/2 cups gruyere cheese, grated
Easy Press-In Buckwheat Crust: In the bottom of a 10-inch pie or tart pan, mix together the all-purpose flour, buckwheat flour and salt. In a cup, beat the oil and and milk with a fork and stir the mixture into the flour. Mix with fingers into crumbs. Press into pan. Cover with foil or pie weights and pre-bake for 10-15 minutes in a 350 degree oven. Let cool.