Tarte au saumon et poireaux
For the crust: • buckwheat flour (86 grams) • rye flour (86 grams) • baking powder (about half a packet) • egg • plain nonfat yogurt or regular yogurt (40 grams) • salt • water (about 30 ml), as needed • For the filling: • leeks (500 grams) • skinless salmon fillet (500 grams) • dry white wine (100 ml) •