Gather wild dandelion greens for this flavourful savoury spring tart filled with dandelion greens, feta cheese and parmesan. The perfect recipe to celebrate May Day with foraged ingredients!
Cooking with Dandelion Greens
Of all the spring flowers that are coming into bloom, perhaps none is more dreaded by gardener or landscaper alike, than the yellow-petaled dandelion. While usually thought of as nothing more than a weed, the dandelion is in fact both delicious and a nutritional powerhouse. The greens are an excellent source of Vitamins A, C and K and minerals like iron, magnesium, calcium and potassium. This May Day, gather some of these wild growing weeds for a delicious and cheesy, savoury tart.
With a buttery crust and a filling packed with feta and parmesan cheese, this savoury tart recipe makes an excellent vegetarian entrée or side dish for any spring feast. A hint of lemon adds acidity and cuts the bitterness of the dandelion greens. This May Day, spend some time outside gathering these fresh and tender greens for a delightful springtime tart!
Ingredients
Dandelion greens: These can be foraged from outside, but they can also be found in the produce section of some supermarkets or at farmers markets. Make sure to thoroughly wash and dry the leaves. If you can’t find or forage dandelion greens, you can substitute fresh spinach or chard in this recipe.
Feta cheese: Traditionally made from sheep’s milk cheese, the salty, slightly briny flavour of feta provides a nice contrast with the slightly bitter greens.
Lemon zest: Dandelion greens can be quite bitter. Fresh lemon can cut that bitterness and round out the flavours. I use just the zest to add maximum flavour but without adding any extra liquid to the filling.
How to make Dandelion Greens and Feta Tart
Prep the dough
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced 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.
Prep the filling
If you have picked dandelion greens in the wild, then be sure to wash them very well. I 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 cream. Add the kosher salt and pepper and whisk to combine. Set aside.
Blind bake the tart shell
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 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.
Fill and bake the tart
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!
