Dandelion Greens and Feta Tart
Servings 6 servings
Ingredients
Tart Dough
- 1 ¼ cups flour
- ½ tsp kosher salt
- ½ cup cold butter, cubed
- ¼ cup ice-cold water
Dandelion Greens and Feta Tart
- 6 cups loosely packed dandelion greens *see note
- 1 tbsp olive oil
- 1 tbsp butter
- ½ large onion diced
- 2 garlic cloves minced
- zest of 1 lemon
- 3 eggs
- 1 cup heavy cream
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 cup feta cheese crumbled
- ¼ cup shredded parmesan cheese
Instructions
- In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the cubed cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
- Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
- If you have picked dandelion greens in the wild, then be sure to wash them very well. Rinse them in a sink full of cold water at least 3 to 4 times to make sure they are very clean. Use a salad spinner to dry them off, or spread out on a tea towel and allow to dry. Roughly chop the greens and set aside.
- Heat the olive oil and butter in a wide skillet over medium high heat. Add the diced onions and sauté until the onions are tender and beginning to brown. Then, add the minced garlic and sauté for another minute until fragrant.
- Add the chopped dandelion greens in several handfuls, using tongs to toss them in the pan as they wilt. Once the greens are fully wilted, remove from the heat and add the lemon zest. Set aside to cool before filling the tart.
- In a mixing bowl, whisk together the eggs and heavy cream. Add the kosher salt and pepper and whisk to combine. Set aside.
- Preheat the oven to 400°F. Lightly grease a 10" tart pan with removable bottom. Roll the dough out on a lightly floured surface into a circle about 1 inch wider than the tart pan on all sides. Transfer the dough to the tart pan and press into the sides. Trim the edges. Use a fork to dock the bottom of the pastry.
- Line the inside of the tart dough with foil and fill with pie weights or dried beans. Place the tart pan on a baking sheet. Bake for 15 minutes then remove the foil and pie weights.
- Spread the cooked dandelion greens evenly in the bottom of the tart shell. Scatter the crumbled feta cheese over the greens. Pour the cream mixture evenly over the filling. Sprinkle with the parmesan cheese.
- Bake the tart for 35 to 45 minutes until the filling is fully set and the tart is golden brown. Let cool for 5 to 10 minutes before removing from the tart pan. Enjoy!