| Prep: 25 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 38g | 18g | 18g |
| sugars | fibre | protein | salt |
| 1g | 1g | 11g | 0.5g |
There’s an undeniable dance of flavors that unfolds with every bite of the Lamb’s Quarters and Feta Cheese Tart. Pulsating with the vibrant, green freshness of Lamb’s Quarters, punctuated by the briny tang of feta cheese, this tart can seduce the senses and transport you to a blissful culinary euphoria.
A Homage to my Roots
As a culinary artist with a Cuban-Spanish heritage living in Miami, I often find inspiration in the merging of disparate worlds. This tart is no different – it playfully bridges the gap between my Mediterranean influences and the remarkable spectrum of Caribbean produce. It reminds me of the Spanish ‘Tarta de Santiago’, but with an unexpected tropical twist.
Health Benefits
Of course, there’s much more to the Lamb’s Quarters and Feta Cheese Tart than just its irresistible flavor. Lamb’s Quarters, or Chenopodium album, is a wild green that’s considered a superfood. Adding this to our tart ensures a nutritional bounty of vitamins A and C, calcium, potassium, and magnesium. That, coupled with the protein-packed eggs and feta cheese, makes this tart as wholesome as it is delicious.
So the next time you’re doing your tapas night or feeling like something uniquely Mediterranean, do give this recipe a go. It’s a complementary fit for your typical tapas menu, and it would taste fantastic next to some Spanish meatballs or a refreshing gazpacho. Happy cooking, and enjoy the culinary adventure!
What You’ll Need
- 1 cup of all purpose flour
- 1/2 cup of butter
- 1/4 teaspoon of salt
- 2-3 tablespoons of ice water
- 2 cups of fresh Lamb’s Quarters leaves, washed and chopped
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 4 eggs
- 1 cup of heavy cream
- 1/2 cup of feta cheese, crumbled
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground nutmeg
Method
Step One
Combine the all purpose flour, butter, and 1/4 teaspoon of salt in a food processor until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the mixture forms a dough. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the Lamb’s Quarters leaves and garlic, and sauté until the leaves have wilted and the garlic is golden, around 5 minutes. Set this mixture aside to cool.
Step Three
Preheat your oven to 375 degrees Fahrenheit. Roll out the dough on a lightly floured surface into a 12-inch round. Fit the dough into a 9-inch tart pan with a removable bottom. Trim any excess dough hanging over the edges.
Step Four
In a large bowl, whisk together the eggs, heavy cream, feta cheese, black pepper, 1/2 teaspoon of salt, and ground nutmeg. Stir in the cooled Lamb’s Quarters and garlic mixture.
Step Five
Pour the egg and Lamb’s Quarters mixture into the tart shell. Place the tart pan on a baking sheet to catch any spills. Bake in the preheated oven for about 35 to 40 minutes, until the tart is set and the top is golden. Allow the tart to cool slightly before slicing and serving.
