I haven’t done a tart for dinner in a while, so between the beautiful dandelion greens I picked up from Simmons Farm at last Saturday’s farmers’ market, and Clotilde’s recent post about her easy olive oil tart crust, our meatless Monday dinner was a no-brainer.
Mike made the crust while I was on the train home, and he reports that it was just as easy as advertised. He blind-baked it and set it aside, and when I got home I assembled the filling.
While I wilted two bunches of dandelion greens in a hot pan with a bit of olive oil and salt, I whisked together about a cup of Narragansett Creamery ricotta, two Zephyr Farm eggs, a pinch of salt, and a half cup of grated Pecorino Romano. After the greens had cooked down, I gently squeezed out the excess liquid and incorporated them into the cheese and egg mixture. I added in a handful of chopped chive blossoms from the garden to add little bursts of color and oniony flavor, then spread the mixture into the tart crust, finishing it with another layer of grated cheese and a drizzle of olive oil.
The tart went into a 400 degree oven for another 25 minutes or so, until the filling was set and the top golden, and I served wedges of it with a salad of butter lettuce and a mustard vinaigrette – a simple and delicious dinner that would make a great brunch or lunch as well.