1927. STINGING NETTLE TART with BACON and PARMESAN

1 recipe tart dough
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg

Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.

Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.

Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.

Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.


Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.


bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010