Springtime is the best moment to go out and enjoy the first wild food available for free. Nettles are one of those things you see all over the places but only few people dare to pick them and eat. It's one of the best greens available in nature, and contain lots of mineral and vitamins. You just need a pair of thick gloves and that's it. Pick the best leaves on top, which are tender and younger. Avoid paths where dogs walk or choose nettles that grow higher. They are most delicious cooked in many ways, this is just one of those.
Ingredients for the brisée: 500gr flour, 125gr butter, 2 eggs, 1 pinch salt
Ingredients for the filling: 300gr nettles, 1 small leek, 2 eggs, 240ml single cream, 4 Tbsp grated cheese, 1/2 tsp nutmeg, salt, pepper
Prepare the brisée adding all the ingredients in your mixer and mix until they stick all together. Add a bit of cold water if necessary. Pour the brisée in a round cake 25cm tart pan or other of your choice. Work with your fingers to smooth the dough in the pan. Let it rest in the fridge for about 30 minutes.
Prepare the filling by beating the two eggs in a big bowl. Add the lee finely cut, grated cheese, nutmeg and cream. Wash the nettles carefully and boil them in salted water for about 2 minutes. Drain them well, pour them on a plate and cut them roughly with a knife. Add the nettles to the rest of the filling and mix all the ingredients together. Finally add salt and pepper to taste.
Take the tart pan from the fridge and pour the filling over it, helping yourself with a spoon. Cook in a pre-heated oven at 190 C for about 40/45 minutes or until the borders of the dough become golden. If the tart starts burning too quickly, cover it with aluminium foil. As usual times vary accordingly to your oven. Mine is a gas oven. Let it cool well before cutting.