Nettle and goat cheese tart

Ingredients

For the dough

• 200 g flour
• 100 g cold butter
• 1/2 teaspoon salt
• 1 egg
• 6 tablespoons very cold water

For the filling

• 400 g cleaned and boiled nettles
• 1 pinch salt for boiling
• 70 g butter
• 4 garlic cloves
• 1 tablespoon Maggi Secretul Gustului Legume seasoning
• 5 eggs
• 200 ml sour cream
• 200 g goat telemea
• 50 g grated Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon ground nutmeg
• 200 g cherry tomatoes
• 10 g grated Parmesan

Preparation

1. Clean the nettles and wash them in 2-3 changes of water. Put a large pot of water and a pinch of salt over the heat; when the water boils, cook the nettles for 3 minutes, then transfer them to a colander. Leave them to cool and squeeze them well by hand. 2. Put the flour and 1/2 teaspoon salt in a bowl. Add the cold butter, cut into cubes, and work it in until you have large crumbs. Gradually mix in the beaten egg and the 6 tablespoons very cold water, then knead until the dough comes together. Shape it into a ball and refrigerate for 30 minutes. 3. Melt 70 g butter in a pan and sauté the nettles for 5 minutes. Add the crushed garlic and Maggi seasoning, then cook for 1 more minute. Leave the mixture to cool; there should be no liquid pooling in the pan. 4. Preheat the oven to 180°C. Beat the 5 eggs with the sour cream, then mix in the grated telemea, 50 g Parmesan, salt, pepper and nutmeg. Add the nettles and half of the quartered tomatoes and mix gently. 5. Roll out the dough and fit it into a tart pan. Prick it here and there with a fork and pour in the filling. Cut the remaining tomatoes in half and arrange them on top. 6. Fold the edges of the dough over the filling and pinch them together in a few places. Bake the tart for 40-45 minutes, until the edges of the crust are golden. 7. Take out the tart, sprinkle the remaining 10 g Parmesan on top and bake for 5 more minutes. Leave it to cool for 15 minutes before cutting.