Saffron + Tahini Roasted Carrot Tart with Buckwheat Crust

Unexpectedly elegant, earthy, and grounding — rich in minerals, protein, and mood-boosting saffron

What You’ll Love:

• The saffron-tahini drizzle has depth, umami, and a creamy texture that supports hormone health and brain function

• The buckwheat crust is gluten-free, mineral-rich, and deeply satisfying

• Roasted carrots give sweet-earthy vibes that pair beautifully with the floral notes of saffron
  
  

Ingredients

For the crust:

• 1 cup buckwheat flour

• ½ cup almond flour

• ¼ tsp sea salt

• ¼ cup olive oil

• 3–4 tbsp water
  
  

For the filling:

• 4 tbsp The Fullest® Saffron Latte powder

• 8 tbsp tahini

• 4 tbsp olive oil

• 2 tbsp lemon juice

• 2 tbsp warm water (adjust to consistency)

• 1 egg yolk

For the topping:

• 5–6 heirloom carrots, halved or quartered lengthwise

• 1 tbsp olive oil

• 1 tsp cumin

• Sea salt, to taste

• 1 cup crumbled sheep’s milk feta

To Finish:

• Fresh mint or dill

• Toasted sesame seeds or crushed pistachios
  
  

 Instructions

1. Preheat oven to 375°F.
   
   

2. Make the crust:
   In a mixing bowl, combine buckwheat flour, almond flour, and sea salt. Stir in olive oil and just enough water to form a pliable dough. Press evenly into a tart pan (8–9 inch works well) and prick the base with a fork. Par-bake for 15 minutes.
   
   

3. Roast the carrots:
   Toss carrots with olive oil, cumin, and sea salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden at the edges.
   
   

4. Make the saffron-tahini filling:
   In a small bowl, whisk together The Fullest® Saffron Latte powder, tahini, olive oil, lemon juice, egg, and warm water until smooth and pourable but rich.
   
   

5. Assemble the tart:
   
   

• Pour the saffron filling into the par-baked crust, spreading it evenly.

• Layer the roasted carrots on top.

• Sprinkle with half of the sheep’s milk feta.
  
  

6. Bake:
   Return the assembled tart to the oven and bake for another 10–12 minutes to allow the filling to set and flavors to meld.
   
   

7. Finish:
   Top with remaining feta, a handful of fresh mint or dill, and a sprinkle of sesame seeds or pistachios.
   
   

8. Serve warm or at room temp with a bright side salad or a spoonful of lemony coconut yogurt.

Notes

• This tart stores beautifully in the fridge and tastes even better the next day.

• Add sautéed leeks, greens, or caramelized onions for extra heartiness.

Our saffron latte powder isn’t just for lattes — this is a beautiful way to make your functional ingredients part of your meal.