Recipe: Spring Greens Tart

Spring Greens Tart

1-2 tablespoons of olive oil
1 medium leek or equivalent amount of spring onions, chopped
2 cloves of garlic, minced
Salt and pepper
1 good-sized bunch of spring greens, such as spinach, baby kale, arugula, washed and coarsely chopped
3 whole eggs, plus 2 egg yolks
1 prebaked 9” pie shell
¾ cup heavy cream or half-and-half
½ cup Swiss cheese, preferably Gruyère
¼ cup Parmesan cheese

Preheat oven to 350 F.
Heat olive oil in a heavy skillet, over medium heat. Sauté leeks for about 5 minutes. Add garlic and a pinch of salt. Continue cooking until tender.
Increase heat to medium-high. Add greens a handful at a time. Cook just until they have all wilted. Remove from the heat.
Beat eggs and egg yolks in a bowl. Lightly brush the bottom and sides of the pie shell and bake for five minutes.
Add additional salt, pepper and the cream to the eggs in the bowl. Mix.
Spread the cooked greens over the pie shell. Sprinkle on the cheeses. Carefully pour the egg mixture over, but don’t overfill. Depending on the depth of your pie pan, you may have some left over.
Bake for about 35 minutes, until set in the center and just beginning to brown. Remove from oven and let cool for 10 minutes before serving.