Feta and dandelion tart
by
Once considered 'lawn wreckers', Urvashi believes we should embrace dandelions, especially when their leaves, flowers and roots can make a versatile and tasty ingredient.
Ingredients
Pastry
- 200g of plain flour
- 100g of butter , cold, cut into cubes
- 1 pinch of salt
- 1 egg
- 2 tbsp of iced water
- 20g of butter , melted for greasing
For the filling
- 200ml of crème fraîche
- 3 eggs
- 100g of feta
- dandelion leaves, 2-3 handfuls, roughly chopped
- 50g of sunflower seeds, or pine nuts
- salt
- black pepper
Method
1
First make the pastry. Put the flour, salt and butter into a food processor and blitz on pulse setting until it all looks like fine breadcrumbs. You could do this by hand if you don’t have a food processor
2
Whisk the egg and iced water together and slowly add to the breadcrumb mixture until it comes together into a ball of pastry dough
3
Knead lightly on a floured surface and then roll into a sausage shape (if using a rectangular tin) or ball (if using a circular tin). The shapes just make it easier to roll
4
Cover in cling film and pop into the fridge for at least 30 minutes
5
When you are ready to make your tart, preheat the oven to 200°C/gas mark 6 and grease your tart tin with lots of melted butter
6
Roll your pastry out to around 5mm thick and then line the tart tin with it pressing it firmly into the corners and sides. Cut off any overhang and press done again gently
7
Put this into the freezer while you make the filling
8
Mix the crème fraîche and eggs together well and season to your taste. As with spinach you could also grate in a little nutmeg
9
Add the chopped dandelion leaves and mix again
10
Take the lined tart tin out of the freezer, lay over some foil or baking paper and fill with some baking beans or rice
11
Bake for 15 minutes and then take the beans off and bake again for 5 minutes
12
Take it out of the oven and leave to cool slightly and then break over the feta evenly on the base so you have nice chunks in places
13
Pour over the crème fraiche mixture and bake for another 30 minutes until it’s golden brown and puffed up on top
14
Leave to cool in the tin and meanwhile lightly toast the sunflower seeds or pine kernels in a dry frying pan
15
Toss the seeds or kernels over the top of the tart when you are ready to serve. We had this with a little side salad of tomatoes and onions
Discover more:
Go to Comments
Feta and dandelion tart
