Su­per Greens & Seeds Tart

NZ House & Garden - - GATHERINGS -

This tart is the epit­ome of new spring flavours, with its ten­der young greens and lit­tle spring leaves burst­ing with flavour and vi­tal­ity. It’s lighter than a quiche yet just as fill­ing.


400g short­crust pas­try, chilled or just thawed 200g baby kale

250g spinach

5 eggs, lightly beaten

1 lemon, finely grated zest

3 gar­lic cloves, crushed

100g pecorino or ma­ture ched­dar, finely grated 200g feta, crum­bled

150g mixed seeds – pump­kin, sesame and


550g ricotta


2-3 hand­fuls salad leaves, eg baby gem, mesclun

salad mix, rocket

Hand­ful mi­cro­greens Small hand­ful soft herbs, eg basil or pars­ley Hand­ful toasted seeds, eg sun­flower, pump­kin,

hulled hemp seeds, sesame seeds

½ lemon, juiced

Ex­tra vir­gin olive oil

Flaky sea salt and black pep­per

Heat oven to 180°C. Us­ing a box grater, coarsely grate pas­try into a 25cm tart tin then press it evenly into the sides and base to form a tart case. Prick base with a fork then chill for 10 min­utes.

Cut a piece of bak­ing pa­per big enough to line the in­side of the tart, scrunch it into a tight ball, un­scrunch it and lay it over the pas­try (scrunch­ing makes the pa­per softer and eas­ier to mould to the shape of the tin). Fill with bak­ing beans or weights and bake blind for 12 min­utes. Re­move beans and pa­per and bake a fur­ther 5 min­utes or un­til pas­try is very lightly golden.

Re­duce oven to 160°C. In a medium saucepan of boil­ing wa­ter with a few pinches of salt added, blanch kale and spinach for a minute. Re­fresh un­der cold run­ning wa­ter. Drain then squeeze out as much liq­uid as you can – this is eas­i­est done in a linen cloth or clean tea towel. Place greens in a blender and blitz to a coarse paste.

In a sep­a­rate bowl, com­bine re­main­ing tart in­gre­di­ents. Add the greens paste and fold in gen­tly. Scrape mix­ture into tart shell and bake about 45-50 min­utes – the fill­ing should feel firm to the touch but not rock solid, still with a lit­tle give. Al­low to cool a lit­tle be­fore care­fully re­mov­ing from the tin – it can be eaten hot, warm or even cold.

Com­bine salad leaves, mi­cro­greens, herbs and seeds and pile salad on top of tart. Driz­zle with lemon juice and some olive oil. Fin­ish with a few pinches of sea salt and a few grinds of pep­per. Serves 8

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