Mirto&Serena pick Herbs to make a Savoury Tart

"Come on, Mirto, let's go picking some fresh herbs: I want to make a savoury tart for dinner and may be boil the rest to freeze them and have them ready whenever we miss spring. If I feel like, I want to put some in pots, with vinegar or oil! So, you see, I  need a lot and your help is needed!"

"Where's mom? Where the hell's she gone?"   



"Here she is! Mooom, I was scared I lost you"



"I'm coming, wait for me!!!" (But what the hell she's doing sitting on the grass? Is she transforming into a hare I can hunt? Oh, yes, please mom, become a hare, a quail or some other kind of wild beast  I can hunt)



"So what do we have here? Some wild fennel: that would be good for pesto and to fill roasted chicken or as a layer for salmon... I'll put it in a pot, in the meantime, covered with olive oil, afterwards I will decide... and look at those chicories, will they still be sweet enough? Or is it too late for them, will they be bitter already? Those can be good for tarts or just boiled and dressed with olive oil, with goat cheese aside. Maybe later we can check at those bushes, down there, if clematis is ready. That's perfect for omelettes"

 

"Mom, this job looks quite repetitive, can't we go to the fleamarket, at the village nearby? Plenty of poodles down there... And I'm getting hot and bored"



"Ok,I'll go on my own, may be she will reach me later, when she finishes with these stupid herbs... how can't she understand that these annoying daisies are much less interesting than crumbles in front of pork stand, at the market?"

 
"Mom, have you finished picking the grass? Have you really become a hare? Come, I said"

 



Ingredienti per la pasta brisée integrale:

• 100 gr di farina 00 Molino Chiavazza
• 100 gr di farina integrale Molino Chiavazza
• 100 gr di burro
• 1 pizzico di sale

Ingredienti per il ripieno:

• 2-3 pugni di erbe di campo a piacere, lavate e lessate preventivamente per 10 minuti
• 2 uova
• 100 ml di panna
• 100 gr di fontal
• 2 fette di pancetta
• sale
• pepe
• olio evo

Procedimento:

Preparate la brisée, riducendo le due farine, il sale e il burro in briciole nel mixer, aggiungendo, eventualmente un goccio d'acqua. Rovesciate le briciole in una tortiera imburrata e compattatele per formare il fondo e i laterali.

Mettete in frigo per almeno mezz'ora; intanto grattugiate il fontal e dadolate la pancetta. Cospargete le erbette cotte sul fondo della quiche e conditele con olio, pepe e sale. In una fondina sbattete le uova con la panna e aggiungete il fontal. Rovesciate il tutto nel guscio di brisée, quindi coprite la superficie con i cubotti di pancetta.

Cuocete a 180° per 25' e fate riposare un po' prima di servire.