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Dandelion Greens and Feta Tart garnished with fresh herbs

Dandelion Greens and Feta Tart

A sharp, savory tart featuring foraged dandelion greens and tangy feta, encased in flaky pastry; perfect for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1.25 cups flour All-purpose flour works best.
  • 0.5 tsp kosher salt For the pastry.
  • 0.5 cup cold butter, cubed Use unsalted European-style butter for a richer pastry.
  • 0.25 cup ice-cold water Add just enough to make the dough hold together.
For the Filling
  • 6 cups loosely packed dandelion greens Choose young, tender leaves for the best flavor.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 0.5 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp zest of 1 lemon Adds brightness to the custard.
  • 3 large eggs Whole eggs for structure.
  • 1 cup heavy cream Provides richness to the custard.
  • 0.5 tsp kosher salt For the filling.
  • 0.25 tsp pepper
  • 1 cup feta cheese, crumbled Opt for brined feta for best flavor.
  • 0.25 cup shredded parmesan cheese

Method
 

Preparation
  1. Make the pastry dough by pulsing flour and salt, adding butter, then mix in ice-cold water until it clumps together. Work quickly to keep the butter cold.
  2. Chill the dough for at least 1 hour.
  3. Clean and chop the dandelion greens; rinse thoroughly, spin dry, and chop roughly.
  4. Sauté onion and garlic in olive oil and butter until onion is translucent, then add greens until wilted.
Custard and Baking
  1. Whisk the eggs, cream, salt, and pepper together for the custard until smooth.
  2. Preheat oven to 400°F (200°C) and roll out the chilled dough into a tart pan.
  3. Blind-bake the shell for 15 minutes, then assemble the tart with a layer of greens, feta, and custard. Bake for 35-45 minutes until the center is set.

Notes

Cool completely, wrap tightly in plastic wrap or store in an airtight container; keep up to 3 days in the fridge. Freeze for up to 2 months. For variations, consider adding sun-dried tomatoes or using different greens.