Nettle Tart

For the nettle tart, first prepare the dough. For the dough, mix flour, cornstarch and salt. Add the butter to the flour and cut into small pieces with a knife.

Add the egg and knead everything with the dough hooks (or with your hands) into a smooth dough. Let the dough rest in the refrigerator for ½ hour.

For the filling, wash the nettles, shake dry and pluck off the leaves. Grate the parmesan cheese. Grate the zest of the organic lemon and squeeze the juice.

Preheat oven to 190 °C top and bottom heat. Coarsely chop the nettle leaves and mix with the other ingredients. Roll out 2/3 of the dough and cover the bottom of the baking dish.

Put it in the oven and bake for 15 minutes. Remove the dish and let it cool for a few minutes.

Meanwhile, form a roll from the remaining dough that fits once around the baking dish. Press the roll lightly against the inside edge of the mold.

Pour in the nettle mixture and bake for about 35 minutes, until the top is brown. The nettle tart is best served with a crisp salad.

Preparation Tip:

When handling nettle leaves, it is recommended to wear kitchen gloves.

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