Dandelion Tart
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 1generous bunch dandelion greens, about 12 ounces
- Salt to taste
- 2tablespoons extra virgin olive oil
- 1small onion, chopped
- 6mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2garlic cloves (to taste), green shoots removed, minced
- 4large or extra large eggs
- ¾cup low-fat milk
- Freshly ground pepper
- ¾cup Gruyère cheese, grated (3 ounces)
- 1yeasted olive oil crust
Nutritional analysis per serving (6 servings)
178 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- Step 2
Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- Step 3
Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk.Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This is delicious, and can be made with any bitter green. When I omit the crust, I oil the pie plate and dusted it with corn meal.
I’ve made this at least five times and it is fantastic. Comes out great with other leafy greens (chard, spinach, once I used half dandelion and half arugula). This is my go-to quiche recipe, even if it’s not technically a quiche.
Great recipe, yet—like practically all egg dishes—greatly improved by the addition of a bit of grated nutmeg. (Nutmeg and lemon-zest are my go-to secret-cooking-“sauce” add-ins.)
Made this last night and used thinly sliced Yukon gold potatoes as the crust, came out delicious! Also, used 1/2 cup low fat oat milk and 1/4 cup coconut based yogurt as a milk substitute to make this more lactose free. Both my partner and I loved it!
@Janet David Tanis has an excellent recipe here that works well with 100% whole soft winter wheat. My preference is the same when not cooking vegan.
Terrific! Excellent way to use dandelion greens from the farm box. Even though there are only 6 of them, the mushrooms make this a very robust dish. I greased a large ceramic pie plate and omitted the crust. I used 6 farm box eggs but kept the 3/4 cup milk the same, so my dish was closer to a crustless quiche than a gratin - and was very nice. Great leftovers too!