There’s no need to be intimidated by nettles – a pair of gloves and a keen eye is all you’ll need to forage these vibrant plants. They’re a delicious alternative to spinach and add a hearty texture to our baked tart, alongside our silky, buttery, organic eggs and rich goat’s cheese.
Prep time 30 minutes, plus 30 minutes chilling time | Cook time 1 hour and 10 minutes | Serves 4-6
FOR THE PASTRY:
200g organic plain flour, plus an extra handful for dusting
100g unsalted butter
A pinch of fine sea salt
75ml water, chilled
FOR THE FILLING:
For the filling
Roughly 150g nettle tops, leaves picked and washed
1 large knob of unsalted butter
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
A generous pinch of grated nutmeg
100g soft goat’s cheese
2 Stonegate Estate Organic eggs
2 Stonegate Estate Organic egg yolks
200ml organic double cream
100ml organic whole milk
Pre-heat the oven to 180°c/160°c (fan) whilst you make the pastry. Add the flour, butter and salt to a food processor and pulse to the consistency of breadcrumbs. With the motor running, gradually add the water, stopping as soon as the dough comes together. Remove the dough, knead it a couple of times and wrap it in parchment, then allow to rest in the fridge for at least 30 minutes.
Remove the dough from the fridge, dust your work surface and roll it out until thin, round and large enough to line a 24cm loose-bottomed, fluted tart tin, with an overhang. Prick the base, then line the pastry with baking parchment and baking beans.
Bake ‘blind’ for around 20 minutes, then remove the beans and parchment and return to the oven for a further 5 minutes or until the base is dry and lightly golden. Remove from the oven and trim the overhang, then set aside.
To make the filling, bring a pan of water to the boil, add the nettles and blanch for 2 minutes. Remove from the pan and refresh in a large bowl of iced water, then drain the leaves, squeeze out the excess water, roughly chop and set aside.
