Bitter Greens and Anchovy Tart with Black Olive Crumble

Instructions

1. 1

   Make the tart dough: Combine flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   ~10 min
2. 2

   Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan, trim excess, and prick the bottom with a fork.

   ~15 min
3. 3

   Blind bake the tart shell for 15 minutes, or until lightly golden. Remove from oven and set aside.

   ~15 min
4. 4

   Prepare the filling: Roughly chop radicchio and dandelion greens. Finely chop shallots and mince garlic. Finely chop anchovy fillets.

   ~10 min
5. 5

   Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and anchovies, and cook for another minute until fragrant.

   ~5 min
6. 6

   Add the chopped greens to the skillet and cook until wilted, about 5-7 minutes. Season with black pepper.

   ~7 min
7. 7

   Make the olive crumble: Pit Kalamata olives and pulse them in a food processor until finely chopped, but not a paste.

   ~5 min
8. 8

   Whisk eggs and heavy cream in a mixing bowl. Season with a pinch of black pepper.

   ~2 min
9. 9

   Spread the wilted greens evenly over the blind-baked tart shell. Pour the egg and cream mixture over the greens. Sprinkle the chopped olives over the top.

   ~3 min
10. 10

    Bake for 25-30 minutes, or until the filling is set and the top is golden brown.

    ~30 min
11. 11

    Let the tart cool slightly before slicing and serving.

    ~10 min