Wild Onion Tart
Description
Courtesy of Amy CrowellIngredients
1 T. olive oil
½ c. wild onions, chopped (you can use a mixture of bulbs, leaves and bulblets)
2 c. packed spinach or other tender greens
1 or 2 medium-sized tomatoes, sliced
1/3 c. Full Quiver Farms Jalapeño Cheese Spread
½ c. shredded mozzarella
¼ c. feta (optional)
4 eggs
½ c. half-and-half or whole milk
½ t. salt
For the pastry
1 ¼ c. all-purpose flour
3 T. grated Parmesan
¼ t. salt
¼ t. black pepper
1 stick or ½ c. cold butter, cubed
2-4 T. ice water
Methods/steps
To prepare the pastry, sift flour, Parmesan, salt and black pepper together in bowl. Cut-in the cold butter with a pastry cutter or mixer until the mixture is crumbly. Add ice water, one tablespoon at a time, until the dough sticks together in a ball. Hand-press the dough into a 10” tart pan.
To prepare the filling, sauté the wild onions and spinach in olive oil for a few minutes, just until the greens are wilted. Spread the Full Quiver Farms cheese spread on the bottom of the tart shell, then sprinkle the other cheeses on top. Layer the sliced tomatoes and onion/greens mixture on top of the cheeses. Whisk together the eggs, half-and-half (or milk) and salt and pour over the top. Bake at 350° for 25-35 minutes.
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