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What better way to celebrate spring than with a flavorful spring ricotta tart with edible weeds? I used spinach and 4 other weeds for this tart, and the result is astonishing!
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Yield
8 people
Type
Vegetarian
Time
1 hour
Level
Beginner
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flour butter ricotta spinach edible weeds eggs cow cheese
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Did you know that not all weeds are toxic? Some of them are edible – and you may be surprised to see that the list is quite long.
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Watercress – this is probably the most popular edible weed that I used in this tart. Also known as yellowcress, watercress is an aquatic plant part of the cabbage family.
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Cheeseweed / Mallow – Cheeseweed, also called “little mallow”, is a hairy, short-lived perennial plant.
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White goosefoot – In some places, white goosefoot (also known as wild spinach) is known as being a simple weed, but is very nutritious.
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Garden orache / Atriplex Hortensis – This plant is also known as French spinach or mountain spinach and it’s part of the amaranth family.
I used Matador spinach as the main ingredient for this tart’s filling – around 80%. The rest of the 20% is made of the 4 edible weeds I’ve mentioned.
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I also added some spring onion and green garlic for a touch of freshness.
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In order to speed things up, you can use store-bought tart dough – it comes in super handy for this recipe!
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