Dandelion Tart
Ingredients
- 1generous bunch dandelion greens
about 12 ounces
- Salt
- 2 tbspextra virgin olive oil
- 1 smallonion
- 6mushrooms
- 1or 2 garlic cloves
- 4 largeor extra large eggs
- ¾ clow-fat milk
- Freshly ground pepper
- ¾ cGruyère cheese
- 1yeasted olive oil crust
Directions
- 1
Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- 2
Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- 3
Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Dandelion Tart
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About this Recipe
Discover the Delight of Dandelion Tart
Prepare to be pleasantly surprised by our Dandelion Tart, a truly unique and deceptively rich dish that will redefine your perception of this common garden green. This isn't just any tart; it's a celebration of vibrant, earthy flavors, elegantly combined to create a wholesome and satisfying meal perfect for any time of day.
The Secret to Savory Dandelion
The magic behind this incredibly creamy tart lies in how we prepare the star ingredient: dandelion greens. Often overlooked, when properly handled, they transform into a tender, subtly savory component. Our recipe involves a crucial blanching step, which effectively mutes their natural bitterness. This ensures every bite of your dandelion tart is deliciously balanced and wonderfully palatable, even for those new to these healthy greens.
A Symphony of Flavors
Imagine the rich, savory notes of blanched dandelion mingling with sweet sautéed onion and earthy mushrooms, brightened by a hint of aromatic garlic. This vibrant medley is then bound by a light, fluffy egg custard made with low-fat milk, offering that incredible creamy texture without any heavy cream. The nutty, melt-in-your-mouth Gruyère cheese adds a delightful depth, all encased in a flaky, homemade yeasted olive oil crust. It's a symphony of textures and tastes, making it an ideal vegetarian tart for any occasion.
Versatile & Wholesome
This healthy brunch or light dinner option is incredibly versatile. Serve it warm as an elegant appetizer, a satisfying main course, or a delightful side dish. It's naturally low sugar, nut-free, and packed with goodness, making it a fantastic choice for a nourishing meal that caters to various dietary preferences. With its wholesome ingredients and unique flavor, this dandelion greens recipe is sure to impress!
Practical Tips & Variations:
- For an extra layer of flavor, consider adding a pinch of freshly grated nutmeg to your egg mixture.
- A sprinkle of fresh thyme or chives over the top before baking adds a lovely herbal aroma.
- While Gruyère is recommended, you can experiment with other firm, melting cheeses like Comté or Emmental for a slightly different profile.