Ground Elder Tart
Prep time
Cook time
Total time
A delicious cheese and foraged ground elder tart, perfect either hot or cold. It can also be made with leaf spinach.
Glamorous Glutton:
Recipe type: Lunch, supper or Picnic
Cuisine: Swedish
Serves: serves 6
  • For the pastry
  • • 225 g Plain Flour
  • • 120 g Cold butter
  • • 1 egg yolk
  • • 31/2 tbsp water
  • For the filling
  • • 2 eggs
  • • 1 egg yolk
  • • 250 ml double cream
  • • 100 ml milk
  • • ½ tsp sweet paprika
  • • ¼ tsp cayenne
  • • 250 g grated Vasterbottensost or cheddar
  • • 30 g ground elder (or chopped spinach) blanched
  1. Put the flour into a large bowl, chop the butter into cubes and rub into the flour until the mixture resembles fine breadcrumbs.
  2. Beat the egg and water together and add to the flour, stir until the mixture starts to come together and then tip from the bowl and bring together into a dough. Refrigerate for 30 mins.
  3. Grease an 8 inch/20cm lose bottom flan tin and set aside. Preheat the oven to 180c, 160c fan assisted, gas mark 4, 350f.
  4. Remove the pastry from the fridge, roll out to at least 5 cm larger than the flan tin and lift it draped over the rolling pin gently into the baking tin. Press into the edges and leave any extra flopped over the outer edge.
  5. crumple up a piece of baking or greaseproof paper and lay over the pastry, fill with baking beans or dried rice or beans and bake for 15 mins.
  6. Remove from the oven remove the paper and baking beans and leave to cool slightly. Trim off the excess pastry from the edge.
  7. Meanwhile put all the ingredients except the ground elder into a bowl and mix well together, stir in the very well drained ground elder and pour the whole mixture into the part baked flan case.
  8. Put back into the oven for 15-20 minutes until puffed up and golden brown.
  9. It can be served hot or cold.
Recipe by Glamorous at