Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup charlock leaves, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped green onions
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a food processor, pulse the flour and salt until combined. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water and pulse until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Let cool.
7. In a bowl, mix together the charlock leaves, feta cheese, and green onions. Spread the mixture evenly over the cooled crust.
8. In another bowl, whisk together the eggs, heavy cream, and black pepper. Pour the mixture over the charlock mixture.
9. Bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool for 10 minutes before slicing.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 21g
Saturated Fat: 12g
Cholesterol: 137mg
Sodium: 328mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Charlock leaves can be substituted with arugula or spinach.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Green onions can be substituted with shallots or chives.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use different herbs such as thyme or basil for a different flavor profile.
- Add sliced cherry tomatoes on top of the filling before baking for a pop of color.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind baking the crust before adding the filling ensures a crispy crust.
- Letting the tart cool for 10 minutes before slicing allows the filling to set and makes it easier to slice.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of chopped fresh herbs on top.
- Cut the tart into small squares and serve as an appetizer.
Garnishes:
- Sprinkle chopped fresh herbs on top of the tart before serving.
- Add a dollop of sour cream or crème fraîche on top of each slice.
Pairings:
- Serve the tart with a side salad of mixed greens and a light vinaigrette.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a light vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crostini
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the charlock leaves thoroughly before using.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Charlock is a wild mustard plant that has been used in cooking for centuries. It is commonly found in Europe and Asia.
Flavor profiles:
- The tart has a buttery and flaky crust with a savory filling of charlock leaves, feta cheese, and green onions. The filling is custardy and slightly tangy from the feta cheese.
Serving suggestions:
- Serve the tart as a main course with a side salad or as an appetizer for a party.
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