Wild Carrot Leaf & Feta Tart
(Daucus carota)
Feathery, aromatic, and a pollinator’s paradise—Wild Carrot foliage has a carrot-like scent and flavour, while the flower heads are striking on the plate.
Ingredients:
- 1 sheet ready-made puff pastry
- 1 cup Wild Carrot leaves (washed and finely chopped)
- 100g feta cheese, crumbled
- 2 eggs
- 100ml double cream
- Salt & pepper
- Optional: a few Wild Carrot flowers for garnish
Method:
- Preheat oven to 180°C (350°F). Roll out pastry and place into a tart tin. Prick with a fork.
- Lightly sauté the chopped Wild Carrot leaves in a splash of oil for 2–3 minutes to soften.
- In a bowl, whisk eggs and cream. Season, then stir in the sautéed greens and crumbled feta.
- Pour filling into pastry case.
- Bake for 25–30 mins until set and golden. Top with fresh Wild Carrot flowers to serve.
Serving Tip: Serve warm or cold with a wild leaf salad. Impresses both foragers and in-laws alike.
