Wild Spring Tart
by Pete Compston
Elder, hogweed, nettles and horsetail are utilised in this foraged Spring recipe
Celebrate the best of early spring’s foraged greens with this savoury tart. The fresh, nutty notes of Ground Elder, the mild citrusy-earthiness of Common Hogweed, the rich earthiness of Nettles, and the subtle, asparagus-like flavour of Horsetail combine beautifully.
Ingredients
For the pastry:
- 200g plain flour
- 100g butter (or plant-based alternative)
- 1 egg yolk (or cold water for a vegan option)
- Pinch of salt
For the filling:
- 1 large handful Ground Elder (young, unfurled leaves)
- 1 handful Common Hogweed (young, unfurled shoots)
- 1 handful Nettle tops (the youngest, freshest leaves from the top of the plant)
- 1 handful Field or Giant Horsetail (young green shoots)
- 3 eggs
- 200ml cream or oat-based alternative
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 50g cheese (optional)
- Salt & pepper to taste
- A dash of nutmeg (optional)
Method
- Prepare the pastry, chill for 30 minutes, then blind bake (e.g., line the pastry with baking paper, fill with baking beans, and bake for 10 minutes) at 180°C for 10 minutes.
- Steam the Common Hogweed shoots and Horsetail for 2–3 minutes to soften before sautéing.
- Sauté the onion and garlic in a little oil until softened. Add the steamed Horsetail and Hogweed, cooking for a further 2 minutes.
- Stir in the fresh Ground Elder and Nettle tops, letting the residual heat wilt them slightly.
- In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Fold in the cooked greens.
- Pour the mixture into the pastry case, top with cheese if using, and bake for 20–25 minutes until set and golden.
As we embrace spring, let’s do so with curiosity but also caution. By slowing down, engaging our senses, and learning to recognise the language of plants, we step into a world that has been waiting for us all along.
Join us at Pendle Plant Craft for foraging walks, workshops, and community gatherings, where we explore the land’s seasonal offerings together.
I appreciate that we’ve stepped up our game here, moving beyond the ‘beginner’ foraging we’ve covered before. But I have faith in you—especially if you’ve been reading my articles over the last year and putting it into practice. Do also check out the article I wrote this time last year. Though less complex, it’s equally valuable, and I think you’ll find the recipe at least on par.
