Wild Carrot Leaf & Feta Tart

🥕 Wild Carrot

(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:

1. Preheat oven to 180°C (350°F). Roll out pastry and place into a tart tin. Prick with a fork.

2. Lightly sauté the chopped Wild Carrot leaves in a splash of oil for 2–3 minutes to soften.

3. In a bowl, whisk eggs and cream. Season, then stir in the sautéed greens and crumbled feta.

4. Pour filling into pastry case.

5. 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.