Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Wild Greens and Yoghurt Tart with Cornmeal Crust

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Wild Greens and Yoghurt Tart with Cornmeal Crust

    A hearty cornmeal crust encloses a Balkan-inspired filling of assertive mixed greens, such as rocket, sorrel or chard. This is a delicious dish for lunch or a light supper, especially served with roasted tomatoes.

    • Preparation time: 40 minutes, plus 1 hour resting
    • Cooking time: 15 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 4


    • Cornmeal crust
    • 60g flour
    • Extra flour for dusting
    • 50g cornmeal or polenta
    • 85g cold butter, cubed
    • 1-2 tablespoons ice water
    • 1/2 teaspoon salt
    • Filling
    • 1 tablespoon olive oil
    • 1 leek, white part only, finely sliced
    • Salt
    • Freshly ground black pepper
    • 150g mixed greens, such as spinach, rocket, nettles, chard or dandelion, thick stems removed
    • 1 tablespoon chopped fresh dill
    • 2 spring onions, finely sliced
    • 25g pecorino cheese, grated
    • 1 medium egg, beaten
    • 100g Greek yoghurt


    1. Combine the flour, cornmeal or polenta and salt in a bowl. Cut the butter into the dry ingredients and rub in with your fingers until even. Gradually sprinkle in enough water to make the dough pull into a ball. Let it rest for at least an hour in the fridge, before returning it to room temperature.
    2. Preheat the oven to 200°C/gas 6. Cut the dough into 4 even pieces. Using a well-floured rolling pin and board, roll out each piece large enough to line a 10cm tart case with a removeable base. Line each case, discarding off-cuts. Line the dough with aluminum foil and uncooked rice or beans and cook the bases for 10-12 minutes until firm, but not browned.
    3. Place the oil in a pan over a medium-low heat, add the leeks and 1/4 teaspoon salt and cook until tender, but not coloured. Meanwhile, wash the greens and chop coarsely. Add to the softened leeks and continue cooking until greens are wilted. Season to taste. Drain greens for 10 minutes, gently squeezing to remove excess moisture. Place in bowl and mix in remaining ingredients. Divide the mixture between the tart bases and cook for about 15 minutes until the filling is just set.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars