Nettle Tartlets
Category: Appetizers
Servings: 6
These delightful nettle tartlets offer a delicate balance of earthy flavors with a touch of creaminess, making them a perfect appetizer for any occasion. The flaky cheese shortcrust pastry is filled with a savory ricotta and nettle filling, infused with aromatic spices and seasoned to perfection.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grana Padano DOP | 50g |
| Pecorino | 50g |
| All-purpose flour | 130g |
| Unsalted butter | 100g |
| Whole milk | 30g |
| Fine salt | q.b. |
| Black pepper | q.b. |
| Ricotta (cow’s milk) | 200g |
| Eggs | 110g |
| Nutmeg | q.b. |
| Nettles | 400g |
| Water | 150g |
| Extra virgin olive oil | 30g |
Instructions:
Step 1: Prepare the Cheese Pastry
Start by making the cheese shortcrust pastry. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, Grana Padano, and Pecorino cheese. Add the cold, cubed butter. Mix at medium speed until the ingredients are combined, forming a crumbly texture. Gradually add the cold milk and continue mixing until the dough begins to form a compact mass. Once ready, wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest.
Step 2: Prepare the Nettle Filling
While the pastry rests, prepare the nettles. First, put on a pair of latex gloves to avoid any contact with the stinging substance on the nettle leaves. Carefully separate the leaves from the stems, keeping only the tender leaves. You should have about 200g of cleaned nettles.
Next, immerse the nettle leaves in cold water and wash them thoroughly. Afterward, drain the leaves using a colander. Once drained, chop the nettles into smaller pieces using a sharp knife.
In a medium-sized pot, heat the extra virgin olive oil over medium heat. Add the chopped nettles and pour in the water. Cook until the nettles soften. Once the cooking is done, season with salt and black pepper to taste. Remove the pot from the heat and allow the nettles to cool. Drain any excess liquid from the nettles to avoid excess moisture in the filling.
Step 3: Make the Ricotta Filling
In a mixing bowl, place the ricotta cheese and soften it using a spatula until smooth. Beat in the eggs and season with salt, pepper, and a touch of freshly grated nutmeg. Finally, fold in the cooled nettles, ensuring the mixture is well combined.
Step 4: Assemble the Tartlets
After 30 minutes, remove the dough from the fridge. On a lightly floured surface, roll out the dough to about 6 mm thickness. Using a 12 cm round cutter, cut out six discs of dough.
Carefully place each disc of dough into individual tartlet tins. Gently press the dough into the bottom and sides of the tins to form a shell.
Fill each tartlet shell with approximately 100g of the ricotta and nettle filling. Use the back of a spoon to smooth the surface and ensure the filling reaches the edges of the pastry.
Step 5: Bake
Place the filled tartlets onto a baking sheet and bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes, or until the pastry is golden brown and the filling is set.
Once baked, remove the tartlets from the oven and allow them to cool slightly before serving.
Serving Tips:
These nettle tartlets can be served warm or at room temperature. They pair beautifully with a light salad or can be enjoyed as a standalone appetizer. Their earthy flavor and creamy filling will surely impress your guests and add a touch of sophistication to your meal.
Enjoy this unique and savory appetizer that’s not only delicious but also a creative way to use fresh, wild greens!
