Wild Pokeweed and Field Garlic Rustic Tart

April 22, 2012
1 Ratings
  • Serves 6-8
Author Notes

After my foraging tour with Leda Meredith through Prospect Park, I came home with a bag full of wild treasures and the conviction that I could turn these invasive "weeds" into something mmmm-inducing. I've never trampled through a field before and then thought the greens below my feet would make for a tasty meal {not a common thought for a New Yorker}. But I've come a long way after a mere two hours with Leda -- and am now emboldened to cook with ingredients found a few feet from a park bench. For those of you who don't plan to take up foraging anytime soon, or don't have access to a forage-friendly plot of land, I've included suggested recipe substitutions to these wild cousins. And let me just say, this recipe exceeded my wildest expectations -- it's a start-your-morning-right winner. —cdilaura

What You'll Need
  • Rustic Olive Oil Tart Crust (from Tamar Adler)
  • 2.5 cups flour
  • 1/2 cup cold water
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • Tart Filling
  • 6 farmers' market large eggs
  • 6-8 pokeweed shoots and leaves, chopped (asparagus as substitution)
  • 1 small bunch field garlic shoots, about 10-15 stems (chives as substitution)
  • olive oil for drizzling
  • salt and pepper to taste
  • 1/2 lemon, juiced
  • 6 ounces greek yogurt of labne
  1. Mix all the ingredients for the dough together and separate into two separate balls of dough. Add a little extra cold water at a time if the dough is crumbling and not coming together.
  2. Form each half into a disc shape, wrap in plastic wrap and put in the fridge or freezer to chill while you prepare the greens, about 30-45 minutes.
  3. Finely chop the field garlic shoots.
  4. Heat a generous pour of olive oil in a medium saute pan over medium heat cook all the greens until wilted and tender. Remove from the heat and squeeze with lemon, season with salt and pepper. Set aside.
  5. Roll one of the discs on a floured surface to fit the shape of your pan {save the other for another time}. I used a rectangular tart pan, but a pie dish will work too. Press the crust into all the corners of the dish you select so the bottom is completely covered in dough. I had to borrow some more dough from the second disc, so do what you gotta do to make it work for you. You can keep the remaining dough in the freezer for a future midweek tart.
  6. Pierce the dough all over with a fork, then lay a piece of foil loosely over the dough. Place pie weights, dry beans or a smaller glass baking dish on the dough to keep it from rising. Bake in the oven for 20 minutes.
  7. While the dough is baking beat all your eggs in a bowl with half of the yogurt and season with salt and pepper.
  8. Remove the par-baked tart from the oven. Remove the weights and foil and spread the greens across the dough. Pour the egg mixture over the top of the tart and dollop the remaining yogurt evenly spaced on top of all the ingredients.
  9. Bake 20 minutes or until egg is set and firm to the touch.
  10. Sprinkle with Maldon sea salt, slice, serve and thank me later!
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  • LeBec Fin
    LeBec Fin
  • La452
  • Renee B
    Renee B
Some people were born with a silver spoon in their mouth, mine was wooden. With an Italian heritage on one side and a Lebanese heritage on the other, good food was never hard to find. I grew up with Sunday dinners at Grandma’s, big pots of sauce simmering away on the stove all day and hand cut pasta drying on the rack in the basement. The perfume of lemon, garlic, garden grown herbs and other fresh ingredients always scented our family kitchens. So it is no surprise that my love for fresh, hand-prepared food is something I now love to share with new and old friends. Because of that, I put on my apron, sharpened my knives and started a blog and NYC supper club called 8.ate@eight to continue spreading the good food love.

3 Reviews

Renee B. March 30, 2014
This does look and sound delicious. A master gardener who was doing work in our yard many years ago told me that early spring pokeweed shoots are edible but that the berries and leaves are poisonous. I'd try this recipe with asparagus.
LeBec F. April 22, 2012
La452 April 22, 2012
This sounds delicious, foraging sounds FUN, and now I have "Poke Salad Annie" running through my head :-)