Ground Elder and Nettle Tart 

• For the shortcrust pastry
  260 g flour
  140 g butter
  10 g sea salt
  1 tbsp thyme
  a little cold water
  1 egg

Preparation

Sift the flour and place it in a bowl with the salt. Cut the butter into pieces and mix it with the flour using your fingertips, then knead into crumbs. Next, rub the crumbs between your hands with the flour. Strip the thyme leaves from the stems, chop them coarsely, and add them along with the egg. Mix the mixture into a dough. The butter should be cold, and the kneading should be done quickly so the dough holds together better. If the dough is too crumbly while kneading, add water drop by drop; if it’s too sticky, add a little flour. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes. Preheat the oven to 180°C (top and bottom heat). Now roll out the dough from the refrigerator between two sheets of lightly floured plastic wrap and fit it into a buttered, lightly floured baking pan. Blind bake: Prick the dough base with a fork, cover with parchment paper, and weigh down with dried beans or lentils. Bake in the oven for about 15 minutes.

For the filling
1 handful of wild garlic
1 handful of nettle leaves
2 eggs
1 tbsp canola oil
150 g cream cheese
60 g Greek yogurt
100 g feta cheese
200 ml heavy cream
2 onions
5 tomatoes
2 cloves of garlic
½ chili pepper
Pepper, salt, nutmeg

Preparation

Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Briefly blanch the nettle and wild garlic leaves. Then rinse them under cold water, drain, and chop finely. Peel the onion, cut into strips, and sauté in a little canola oil until translucent. Peel the garlic and cut into small cubes. Finely chop the chili pepper. Mix the cream cheese, yogurt, cream, eggs, onion, chili, and garlic in a bowl. Fold in the nettle and ground elder. Season the mixture generously with salt, pepper, and nutmeg. Slice the tomatoes. Spread the mixture over the cooled, pre-baked shortcrust pastry and crumble the feta cheese over the top. Arrange the tomato slices on top and lightly pepper. Bake in the oven for about 40 minutes.

Für die Bärlauchpesto
50 g Pecorino-Käse
50 ml Olivenöl
100 g Bärlauch
100 g Pinienkerne
20 g Pecorino
1 Chilischote
etwa 100 ml Rapsöl
Salz Pfeffer

Zubereitung

Den Bärlauch verlesen, waschen, trockenschleudern und fein schneiden. Das Kraut mit Rapsöl und der Chilischote mit Hilfe eines Pürierstabs pürieren, bis man eine duftende grüne Paste erhält. Die Pinienkerne in einer Pfanne ohne Fett anrösten, in grobe Stücke hacken und unter die Paste mischen. Den Pecorino mit einer Käsereibe reiben und untermischen. Mit Salz und Pfeffer abschmecken und mit Olivenöl auffüllen.

For the endive salad
½ head of endive
3 tbsp apple cider vinegar
2 tsp mustard
2 cloves fresh garlic
2 tbsp olive oil
1 tbsp spring honey
Salt

Preparation

Separate the endive leaves from the root and wash them thoroughly with cold water. Let the leaves drain well in a colander. Peel the garlic and cut it into small cubes. Cut the lettuce leaves into thin strips. Place the garlic, vinegar, mustard, honey, and salt in a large bowl and mix well. Mix the salad dressing with the oil and stir vigorously again. Add the chopped lettuce and toss vigorously with both hands.

For serving
2 warmed plates
2 small salad bowls
Seasonal flowers
Toasted pine nuts
Fleur de sel
Salt, pepper

To serve

Cut the tart into eighths on a cutting board. Place one piece of tart on each plate, arrange some endive salad on the plate, and garnish with flowers, pine nuts, and a few drops of pesto. Serve with wild garlic pesto.