Wild Onion Tart
Created by jnoel, Wednesday, 26 March 2008 Description
By Amy Crowell
I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well.
Ingredients
At a glance
Region
Main Ingredient
Cooking Method
Difficulty
1 T. olive oil
½ c. wild onions, chopped (you can use a mixture of bulbs, leaves and bulblets)
2 c. packed spinach or other tender greens
1 or 2 medium-sized tomatoes, sliced
1/3 c. Full Quiver Farms Jalapeño Cheese Spread
½ c. shredded mozzarella
¼ c. feta (optional)
4 eggs
½ c. half-and-half or whole milk
½ t. salt
For the pastry
1 ¼ c. all-purpose flour
3 T. grated Parmesan
¼ t. salt
¼ t. black pepper
1 stick or ½ c. cold butter, cubed
2-4 T. ice water
Methods/steps
To prepare the pastry, sift flour, Parmesan, salt and black pepper
together in bowl. Cut-in the cold butter with a pastry cutter or mixer
until the mixture is crumbly. Add ice water, one tablespoon at a time,
until the dough sticks together in a ball. Hand-press the dough into a
10” tart pan.
To prepare the filling, sauté the wild onions and spinach in olive oil
for a few minutes, just until the greens are wilted. Spread the Full
Quiver Farms cheese spread on the bottom of the tart shell, then
sprinkle the other cheeses on top. Layer the sliced tomatoes and
onion/greens mixture on top of the cheeses. Whisk together the eggs,
half-and-half (or milk) and salt and pour over the top. Bake at 350 for
25-35 minutes.
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