Ingredients
For the crust
- 1 ½ cup Pastry or all purpose flour chilled in freezer 1hr
- 6 TBSP of chilled leaf lard or you can use chilled butter cut into small pieces
- ½ tsp of salt
- ½ cup ice water
Wild Spring Filling
- 2-3 oz daylily shoots cut into 2”pieces *
- 2 TBSP chopped garlic tops *
- 4-6 oyster mushrooms sliced *
- 1 TBSP Butter or lard *
- 4 large eggs
- 1 cup heavy whipping cream *
- 1 pinch fresh grated nutmeg *
- 2 tsp fresh or dried tarragon *
- ¼ tsp salt *
- 3-4 TBSP grated parmesan *
- 1 tsp dandelion petals *
Wild at Heart Filling
- 4 oz fresh spinach lightly sauteed *
- ½ onion sliced and caramelized *
- 6-8 spears of Asparagus cut in 2”pieces *
- 4 slices of bacon cooked and crumbled *
- For dairy free, omit cream and butter *
Instructions
For the Crust
- Add Flour, salt and lard (or butter) to a food processor. Pulse 10 times or until the mixture has a crumbly texture.
- Add ½ of the ice water and pulse 10 times. Check your mixture and see if you can gather it into a ball. If the mixture is not coming together slowly add the remaining water and pulse until you can work the dough.
- Put the dough mixture on a lightly floured surface and gather into a ball roll and fold in half, turn ¼ turn and fold in half again. Cover the dough with parchment and chill in the freezer for 1 hour.
- Pull crust from the freezer and roll out into a 12” circle.
- Put dough into a 9” pie pan and flute the edges- this sounds complicated but really you are just folding the excess crust into a pie-ish looking edge.
- Lightly tap the bottom and sides of the crust with the tines of a fork without breaking through the dough– this will keep the crust from excess bubbling.
- Bake the crust for 12 minutes in a 350-degree oven. Remove from the oven and let cool while you prepare your filling.
For Wild Spring Filling
- Heat ½ butter over medium heat, add oyster mushrooms and saute for 3 minutes.
- Add chopped garlic tops and a sprinkle of salt and cook for 1 more minute. Remove from heat and set aside.
- Add more butter and reheat the pan, saute the day-lily shoots for about 3 minutes or until slightly wilted, lightly salt and remove from heat. Let cool.
For Wild at Heart Filling
- Heat ½ butter over medium heat, add onions and saute 5 minutes, add asparagus and cook another 4 minutes, and spinach and cook until the spinach is wilted about 3 more minutes.
- Lightly salt and add crumbled bacon.
- In a bowl crack eggs, add heavy cream, nutmeg, tarragon and salt. Whisk together well.
Add the Filling of Choice
- Add the filling of choice to the bottom of the tart shell, pour the egg mixture over the top.
- Cover the top of the egg mixture in a coat of grated parmesan cheese.
- Bake in a 350-degree oven for 30 minutes or until a knife comes out mostly clean. Sprinkle the top with dandelion petals
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As you can see this recipe can be endlessly re-worked for new seasonal renditions.
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