Nettle, Asparagus and Courgette Tart

This is part quiche, part pie, part tart… I am mixing together different recipes from different countries: my starting point was “Erbazzone”, an Italian savoury pie packed with greens.

This pie is perfect to bring to a picnic.

INGREDIENTS

1 courgette

4 asparagus spears

200 gr nettles

80 gr pizza dough for the base (see recipe)

1 egg

1 tablespoon milk

3 stalks wild chives, chopped

oil for greasing

METHOD

Blanch the nettle for 3 minutes in little water, then cool and blitz in a blender.

Cut the asparagus and courgette on the bias into 5 cm chunks, then grill for 2 minutes on each side. Set aside.

In a bowl, mix the minced nettle, salt, egg, chopped chives and milk until well combined.

Pre-heat the oven to 180 degrees; grease a baking tray with a little oil, then place the pie base all around, making a raised edge on all sides.

Place the grilled vegetables on the base and cook in the oven for 5 minutes, then take out and pour the egg and nettle mixture.

Bake for a further 20-25 minutes until the egg mixture is firm (a toothpick will come out clean when you insert it in the middle).

Serving suggestions: I had my savoury nettle pie with a helping of homemade wild garlic kimchi.

Do you like foraging? Read more about it in Strictly Walk Slimmer.