Bitter Greens and Anchovy Tart with Walnut Crust

Instructions

1. 1

   For the crust: Pulse walnuts and flour in a food processor until finely ground. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

   ~40 min
2. 2

   Preheat oven to 375°F (190°C). Roll out the dough and gently press it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper and pie weights (or dried beans). Blind bake for 15 minutes.

   ~15 min
3. 3

   While the crust bakes, finely chop the shallots and mince the garlic. Roughly chop the anchovy fillets. In a frying pan, heat olive oil over medium heat. Sauté shallots until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant. Add the chopped anchovies and cook until they start to dissolve, about 2 minutes. Add the mixed bitter greens and cook until just wilted, about 3-4 minutes. Remove from heat and let cool slightly.

   ~15 min
4. 4

   In a mixing bowl, whisk together eggs, heavy cream, chopped thyme, chopped parsley, salt, and pepper. Remove parchment and weights from the pie crust. Spread the wilted greens and anchovy mixture evenly over the bottom of the par-baked crust.

   ~2 min
5. 5

   Pour the egg and cream mixture over the greens and anchovies. Carefully transfer the tart to the preheated oven. Bake for 25-30 minutes, or until the filling is set and the top is golden brown.

   ~30 min
6. 6

   Let the tart cool for at least 10 minutes before slicing and serving.

   ~10 min