Wild Herb & Spinach Tart

When I first came across Gill Mellar’s Sorrel tart, I was instantly smitten with the sight of that rustic crust, clinging tightly to the unctuous just set filling inside. Deep green swimming in a sea of savoury yellow custard just sang to my soul.

So as spring fastens its grip on the land, I find myself foraging, collecting whatever verdant treats mother nature can throw at me. This is my iteration, deeply flavoursome, spiked with horseradish, nothing comes close on a summer spring picnic.

Foraged food is so much more than the sum of its parts, the thrill of seeking, gathering and cooking is food for the soul..

Cooking for others unites, revitalises and calms the mind…

tart, savoury tart, quiche, spring food, picnic food, wild food, foraged food, vegetarian food

Yield: 6

Author: Suze Morrison

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Wild Herb & Spinach Tart

Prep time: 30 MinCook time: 60 MinInactive time: 6 HourTotal time: 7 H & 30 M

When I first came across Gill Mellar’s Sorrel tart, I was instantly smitten with the sight of that rustic crust, clinging tightly to the unctuous just set filling inside. Deep green swimming in a sea of savoury yellow custard just sang to my soul.So as spring fastens its grip on the land, I find myself foraging, collecting whatever verdant treats mother nature can throw at me. This is my iteration, deeply flavoursome, spiked with horseradish, nothing comes close on a summer spring picnic.

Ingredients

For the Pastry

• 250g Unsalted Butter, fridge cold
• 500g 00 Flour
• 2 Eggs, fridge cold
• Small Pinch Sea Salt

For the Filling

• 300g Baby Leaf Spinach
• 100g Mixed Wild herbs, such as wild garlic, cows parsley, lovage etc.
• 1 Leek finely chopped.
• 1tbsp Olive Oil
• 2 Eggs, plus 2 Yolks
• 100ml Single Cream
• 100ml Kefir
• 2 Tbsp Horseradish Cream

Instructions

1. Begin with the pastry, rub the butter into the flour using your fingertips until it resembles coarse sand, stir through the salt.
2. Beat the eggs then cut them into the flour using a knife, bring the dough together and gently knead into a disc, roll out until large enough to line an 8” deep tart tin with an overhand. Cover with plastic wrap and chill for at least 6 hours to allow the flour to hydrate.
3. When ready, preheat oven 180C. Line the tart with baking paper and baking beans and blind bake for 10 minutes, remove the beans and cook 5-7 minutes more or until the base feels sandy. Lower the oven to 160C.
4. Add the spinach to a pan with a splash of water and allow to wilt. Drain in a colander and squeeze out all the liquid before finely chopping. Set aside.
5. Heat the olive oil in a sauté pan add the leeks, sweat until soft and sweet then add the cooked spinach and chopped herbs. Stir and add to a cool bowl. Whisk the eggs with the cream kefir and horseradish and a sprinkle of salt, stir into the herb mixture and pour into your tart.
6. Cook on the middle shelf for 25-30 minutes or until just set with a small wobble in the centre. Allow to cool to room temperature before cutting into slices and serving with a crisp salad.

https://gourmetglow.co.uk/recipes/wild-herb-tart

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