Wholemeal tart with nettles and wild garlic

Spring announces its arrival with violets, sun-kissed snowdrops, a bit of snow, and in the kitchen, new, fresh aromas with a forest scent appear.

Yes, seasonal vegetables are much better for health, microflora, etc., but for us, they are primarily extremely tasty and aromatic, and we try to enjoy them to the fullest and incorporate them more and more into our cooking.

It's so important to wake up and live in rhythm with nature to get the most out of our presence, here and now.

Ingredients:

For the dough:

100g 00 flour
150 g whole wheat flour
pinch of salt
125 g cold butter, cut into cubes
1 egg
a little water

For the filling:

5 eggs
200 ml cream (can be replaced with milk or yogurt)
pinch of salt
100 g goat cheese cream
50 g traditional goat cheese
a bunch of nettles
a bunch of wild garlic
one bell pepper or some tomatoes (optional)

Preparation method: Dough:

Combine the dry ingredients with the butter and place them in a food processor, mixing in short bursts until pea-sized crumbs form.
Add the egg and water gradually and continue mixing in short bursts. The dough should not be sticky.
Turn the dough out onto a clean work surface. Knead it once or twice to incorporate any loose pieces. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or overnight). The dough can be frozen for up to one month and thawed in the refrigerator overnight.

How to roll out shortcrust pastry

Low temperature is extremely important so that the butter does not melt.
Take the dough out of the refrigerator and let it sit for 10 minutes (otherwise, it will crack).
Roll out the dough on a lightly floured surface or on a piece of parchment paper dusted with flour (the second option makes it easier to transfer it to the pan).
If it becomes too soft – to be able to work with it, keep it in the refrigerator for about 10 minutes.
Start rolling the dough from the center outwards and avoid pressing directly on the edges.
As you roll, run your fingers over the dough to see if it is evenly rolled.
Refrigerate the dough for another 15 minutes.
After placing the dough in the pan, bake it for 20 minutes at 180 C.

Filling

Boil the nettles for 2-3 minutes, then add the wild garlic for one minute and strain them.
Slice the bell pepper into rounds.
Mix all ingredients in a bowl.
Place the herbs on the baked crust, pour the egg mixture over them, and garnish with the bell pepper.
Bake for 30-40 minutes at 180C.

*From the leftover dough, I cut out small leaves with a special cutter and added them on top 10 minutes before taking the tart out of the oven.

Bon Appetit!