Ingredients with Measurements:
- 1 pre-made pie crust
- 4 cups of fresh nipplewort leaves, washed and chopped
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 ounces of goat cheese, crumbled
- 3 eggs
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface to fit the tart pan. Place the crust in the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
4. Add the chopped nipplewort leaves to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
5. In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
6. Remove the pie crust from the oven and remove the parchment paper and pie weights or dried beans. Spread the nipplewort mixture evenly over the crust.
7. Sprinkle the crumbled goat cheese over the nipplewort mixture.
8. Pour the egg and cream mixture over the goat cheese.
9. Bake the tart for 30-35 minutes or until the filling is set and the crust is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 322
Fat: 26g
Carbohydrates: 13g
Protein: 10g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Nipplewort can be substituted with spinach or Swiss chard.
- Goat cheese can be substituted with feta or blue cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Use a different type of cheese, such as cheddar or Parmesan.
- Add sliced cherry tomatoes on top of the tart before baking.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a few crumbles of extra goat cheese or a sprinkle of paprika.
Pairings:
Pair the tart with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for a few more minutes until it is firm.
Food safety advice:
Make sure to wash the nipplewort leaves thoroughly before using them in the recipe.
Food history:
Nipplewort is a wild edible plant that has been used in traditional medicine for centuries. It is also known as "lady's mantle" and "mugwort."
Flavor profiles:
The tart has a savory and slightly tangy flavor from the goat cheese and a slightly bitter taste from the nipplewort.
Serving suggestions:
Serve the tart as a main dish for a vegetarian dinner or as a side dish for a brunch or lunch.
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