Wild Greens Tarte from Provence (Tourte de Haute-Provence)
Nearly every Mediterranean country has a variation of a pie/tarte with wild greens. Here you find the French version, which doesn't come with any specific detail, other than a recommendation to the young, to pick and handle the greens carefully, preferably with gloves, as they may find themselves under attack! Don't worry though this will not last forever; it is said that with the passing of the years one can become immune to the stinging, as happens to the older country people!
400 gr flour
2 kg beet , spinach, nettles, dandelions
fresh goat cheese (quantity depends on how cheesey you want it)
1 cup water
1 cup milk
Preheat the oven to 450°F (230°C).
1. Prepare the dough by mixing together the flour, water, 1 teaspoon of olive oil and salt. Let the dough stand for 15 min.
2. Boil the greens in a big casserole of salted water. Once boiled, drain, allow to cool, and roughly chop.
3. In a medium sized bowl mix the milk, 2 eggs, grated cheese and goat cheese, salt, fresh pepper , a bit of olive oil and the greens.
4. Roll the dough out flat, into two circles: use about 2/3 for the bottom and save about 1/3 as a top covering.
5. Put the main piece of dough in the bottom of a pie mold, and fill with the vegetable mixture.
6. Cover with the second piece of dough, and pinch the edges together around the circumference.
7. Beat the third egg and brush the top layer of dough for a nice shiny crust! Bake the tarte for 25 min.