Hearthkeeper’s Guide to Spring Cheese & Herb Tart
Gathering of Ingredients
For the crust:
- 1 ½ cups (190g) all-purpose flour
- ½ tsp salt
- ½ cup (115g) unsalted butter, chilled & cubed
- 1 egg yolk
- 2-3 tbsp cold water
For the filling:
- 1 cup (240ml) heavy cream
- 2 eggs + 1 egg yolk
- ½ cup (50g) grated aged cheese (Gruyère, sharp Cheddar, or Parmesan)
- ½ cup (50g) crumbled soft cheese (goat cheese or feta)
- ½ cup wild garlic, finely chopped
- ¼ cup nettle leaves, blanched & chopped (optional)
- 2 tbsp chives, finely chopped
- Salt & pepper to taste
- A pinch of nutmeg (optional, enhances flavour)
Method
Make the crust: In a bowl, mix flour and salt. Rub in the chilled butter until the mixture resembles breadcrumbs. Add the egg yolk and just enough cold water to bring the dough together. Wrap in plastic and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the dough and line a tart pan. Prick the base with a fork, line with parchment, fill with baking weights, and blind bake for 15 minutes. Remove weights and bake for another 5 minutes.
Prepare the filling: In a bowl, whisk the eggs, yolk, and cream. Stir in cheeses, herbs, salt, pepper, and nutmeg.
Assemble & bake: Pour the filling into the tart shell and bake at 350°F (175°C) for 25-30 minutes, until golden and just set.
Let cool slightly before slicing. Serve warm or at room temperature.
Hearthkeeper’s Secret:
To honour the ancient tradition of spring renewal and abundance, leave a small offering of fresh chives or a piece of the tart in your kitchen overnight—an old folk belief for ensuring prosperity and good harvests.
