Green Spring Tart

Yordanka KovachevaYordanka Kovacheva
Author
3k316k461
Nadia Galinova
Translated by
Nadia Galinova
Green Spring Tart
Image: Yordanka Kovacheva
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17/09/2022
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Preparation
20 min.
Cooking
42 min.
Тotal
62 min.
Servings
8
"If you are like us and eat all the spring greens, then you will love this tart recipe"

Ingredients

  • flour - 7 oz (200 g)
  • white wine - 4 2/3 tbsp (70 ml) or water
  • olive oil - 4 tbsp (60 ml)
  • salt - 1/2 tsp.
  • Stuffing
  • eggs - 4 pcs.
  • yogurt - 9 oz (250 g)
  • beetroot leaves - 1.1 oz (30 g)
  • parsley - 0.9 oz (25 g)
  • garden cress - 1.4 oz (40 g)
  • kale - 2.1 oz (60 g)
  • radish leaves - 1.8 oz (50 g)
  • basil - 1 sprig (fresh)
  • spring onions - 2 stalks
  • green garlic - 1 stalk
  • feta cheese - 7 oz (200 g)
  • salt - by taste
  • olive oil - 1/2 cup
measures

How to make

For the tart dough, pour the flour and salt into a bowl and add the wine and olive oil.

Knead a smooth and soft dough and leave it for 10 minutes to relax and rest. If it's too soft, add extra flour.

Roll it out into a thin crust and cover a tart tin with a removable bottom (11″ - 28 cm diameter) with it.

Press it down with your fingers, so that it sticks nicely to the bottom and sides of the tart tin and poke holes with a fork.

Bake for 10-12 minutes in an oven at 360°F (180°C). It only needs to be lightly browned and a slight crust to be obtained.

For the stuffing, clean, wash and chop all the greens, plus the spring onions and garlic.

Stew them, until they soften in the olive oil with a pinch of salt.

On the half-baked crust for your tart, finely crumble the feta cheese (the one I use is not very salty, but if yours is more salty, add less or soak it in water beforehand).

Spread the stewed and well-softened greens and top with a mixture of beaten eggs and yogurt.

Bake the savory tart for 18 minutes, or until the stuffing has set at the same degrees - 360°F (180°C).

Garnish the spring tart with more of the fresh green leaves and serve it while it's warm.

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