Recipes in Season: Beltane Wild Green Tart

This tart is everything we love about Beltane: lush, green, earthy, and just a little bit indulgent – a celebration of spring in a buttery crust. It’s perfect for a picnic, a garden lunch, or a quiet evening with a glass of something herbal and sparkling. The beauty of it is in its flexibility — use whatever wild or garden greens you have on hand, and trust that the earth provides exactly what’s needed.

Ingredients

For the crust (or use a pre-made one if time is short):

• 1 ¼ cups plain flour (you can blend in a bit of wholemeal if you like)
• ½ tsp salt
• 100g (about 7 tbsp) cold butter, diced
• 3–4 tbsp cold water

For the filling:

• A big, generous handful of wild greens — like nettles, wild garlic, dandelion greens, sorrel, chickweed, or spinach (about 4 packed cups before wilting)
• 1 small leek or onion, thinly sliced
• 1–2 cloves garlic, minced (optional if using wild garlic)
• A knob of butter or glug of olive oil
• 3 eggs
• 200 ml (a little less than a cup) cream or full-fat milk, or a mix
• ½ cup grated cheese (a good sharp cheddar, goat cheese, or anything tangy and melty)
• Salt and pepper to taste
• A grating of nutmeg (optional, but magical)

Instructions

1. Make the pastry (or skip ahead if using premade): In a large bowl, combine flour and salt. Add the cold butter and rub it in with your fingertips until the mix resembles coarse crumbs. Add cold water one tablespoon at a time and stir gently until it comes together into a dough. Pat into a disk, wrap, and let it rest in the fridge for 20–30 minutes.
2. Prepare your greens: Rinse your wild greens well.If using nettles, blanch them in boiling water for a minute or two to remove the sting, then drain and chop. For all other greens, just sauté gently with the leek/onion and garlic in butter or oil until wilted and fragrant. Set aside to cool slightly.
3. Roll and pre-bake your crust: Roll out the pastry on a floured surface and line a tart tin (about 9 inches). Prick the base with a fork. Line with parchment and baking weights or beans, and bake at 180°C / 350°F for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
4. Assemble the filling: In a bowl, whisk together the eggs, cream/milk, cheese, salt, pepper, and nutmeg. Stir in your sautéed greens. Pour this into the pre-baked crust.
5. Bake until set: Return to the oven and bake for about 30–35 minutes, or until the filling is just set in the middle and golden on top.
6. Let it rest: This tart is best when given a little time to settle. Let it cool for 10–15 minutes before slicing or serve it at room temperature. Serve with a handful of edible flowers, a crisp green salad, and maybe a drizzle of something fermented or floral. And don’t forget to take a breath before the first bite — this is food that’s meant to be felt as much as tasted.