Many thanks to Amy Andrews and Edible Bozeman for Rustic Chard Tart which appeared in the Spring 2020 issue. Amy’s recipe calls for Buckwheat flour in combination with Spelt flour and here we have substituted Old & Ancient flour (our blend of Spelt and Kamut) for Spelt flour.
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A crust made with Old & Ancient flour plus Pumpernickel Rye in a spring form pan lined with parchment paper. This recipe lends itself well to adapting to the seasonal offerings of garden and pantry. Enjoy!
Conservation Grains 
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