Dandelion Tart
Preparation: 20 minutes
Oven: 50 minutes
Ingredients
PASTRY
-7 ounces all-purpose flour
-3.5 ounces (7 tablespoons) cold butter, cut into cubes
-Pinch of salt
-1 egg
-2 tablespoons of ice water
FOR THE FILLING
-7 ounces crème fraîche
-3 eggs
-Sea salt and black pepper.
-Dandelion leaves, 2-3 handfuls, roughly chopped
-3.5 ounces of feta
-Toasted pine nuts (or sunflower seeds) or for garnish
-Chive blossoms for garnish (optional)
Instructions
FOR THE PASTRY:
Place the flour, butter, and salt into a food processor and pulse until fine breadcrumbs. You could do this by hand if you don’t have a food processor. Whisk the egg and iced water together. Slowly add the egg mixture to the flour and pulse a few times until it comes together into a ball of pastry dough.
Remove the ball of dough from the food processor. Flatten the ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll out your pastry to fit the size of your tart pan (14 by 4 1/2-inch rectangular tart pan or 8-inch round tart pan), pressing it firmly into the corners and sides. Cut off any overhanging pastry. Put into the freezer while you make the filling.
Preheat the oven to 400F.
Take the lined tart tin out of the freezer, lay with parchment paper, and fill with some baking beans or rice. Bake for 15 minutes and then remove the beans and bake again for 5 minutes, until crust is golden brown. Remove from the oven and leave to cool slightly.
FOR THE FILLING:
Mix the crème fraîche and eggs together and season with salt and pepper. Add the chopped dandelion leaves (and sorrel, if using) and mix again.
When the tart is cooled slightly, break up the feta evenly on the base so you have nice chunks. Pour in the crème fraiche mixture and bake for 30 minutes until it’s golden brown and puffed up on top.
Let cool. When ready to serve, garnish with toasted pine nuts and chive blossoms
