Dandelion and Mushroom Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Large bunch dandelion greens from a pesticide-free yard - enough to make about 2 cups of chopped greens after blanching 1 pie crust 2 tbs unsalted butter1 cup chopped fresh mushrooms1/2 cup diced onionsaltpeppernutmeg3 large eggsapproximately 2/3 cup 2% milk4 oz feta cheese
Preheat the oven and blind bake the pie crust following the directions. Set aside to cool enough that the custard won't break.
Clean the dandelion greens well in several changes of water, picking out any stray grass or weeds. Blanch 1 minute in salted water. Remove from blanching water with tongs and allow to cool. As the cleaning can take a while, I suggest that you do this while the crust bakes. The blanched greens can hold.
Start the oven heating to 400 F.
Soften the onions and mushrooms in the butter. Season with salt, pepper, and nutmeg. Allow to cool until can be touched with bare hands.
Squeeze the excess moisture out of the greens and chop. Mix with the onions and mushrooms.
Lightly beat 3 eggs. Add enough milk to make 1 cup liquid. Mix with the vegetables. (Don't forget to temper the egg mixture if the filling is still hot). If the filling is too "tight" add another 1/4 - 1/3 cup milk (which is how I got to 2/3 cup).
Crumble approximately half the feta cheese over the bottom of the pie crust. Pour in the vegetable-egg mixture. Crumble the rest of the feta over the top.
Bake in a 400 F oven for 30 - 35 minutes until the filling is set and the feta is lightly browned.
Allow to cool. Can either be eaten cold, or lightly re-warmed.
Serving Size: makes 8 slices (1/8 pie)
Number of Servings: 8
Recipe submitted by SparkPeople user ARIANERA.
Clean the dandelion greens well in several changes of water, picking out any stray grass or weeds. Blanch 1 minute in salted water. Remove from blanching water with tongs and allow to cool. As the cleaning can take a while, I suggest that you do this while the crust bakes. The blanched greens can hold.
Start the oven heating to 400 F.
Soften the onions and mushrooms in the butter. Season with salt, pepper, and nutmeg. Allow to cool until can be touched with bare hands.
Squeeze the excess moisture out of the greens and chop. Mix with the onions and mushrooms.
Lightly beat 3 eggs. Add enough milk to make 1 cup liquid. Mix with the vegetables. (Don't forget to temper the egg mixture if the filling is still hot). If the filling is too "tight" add another 1/4 - 1/3 cup milk (which is how I got to 2/3 cup).
Crumble approximately half the feta cheese over the bottom of the pie crust. Pour in the vegetable-egg mixture. Crumble the rest of the feta over the top.
Bake in a 400 F oven for 30 - 35 minutes until the filling is set and the feta is lightly browned.
Allow to cool. Can either be eaten cold, or lightly re-warmed.
Serving Size: makes 8 slices (1/8 pie)
Number of Servings: 8
Recipe submitted by SparkPeople user ARIANERA.
Nutritional Info Amount Per Serving
- Calories: 194.6
- Total Fat: 13.6 g
- Cholesterol: 91.4 mg
- Sodium: 369.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.2 g
- Protein: 6.6 g
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