Nettles grow wildly and profusely in Ireland in the spring, and they’re a popular ingredient in savory dishes like soups and tarts. At Molly Darcy’s Pub, the Black and White “Pub of the Year” winner in 1992, chef Eileen O’Brien suggests substituting spinach for the nettles if you don’t live where they grow. Molly Darcy’s is part of the Muckross Park Hotel, established in 1795 in the heart of Killarney’s national park in County Kerry. The traditional pub sports wooden floors, stone walls, beamed ceilings, open fires, a friendly atmosphere, and fine Irish fare.
SERVES 6
CRUST
1 cup whole wheat flour
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon sugar
6 tablespoons unsalted Kerrygold Irish butter, cut into small pieces
½ cup buttermilk
FILLING
8 ounces nettles or spinach, washed and trimmed
3 tablespoons extra virgin olive oil
1 cup chopped onions
2 tablespoons sugar
2 tablespoons dry white wine
4 large eggs
1½ cups heavy (whipping) cream
Salt and freshly ground pepper to taste
Tomato wedges for garnish
1 To start the crust: Combine the flours, salt, sugar, and butter in a food processor fitted with a metal blade. Pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Add the buttermilk and process for 20 to 25 seconds, or until a soft dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
2 To make the filling: Working in batches, combine the nettles or spinach with 2 tablespoons of the olive oil in a clean food processor or blender. Process for 8 to 10 seconds, or until smooth.
3 In a large skillet over medium heat, warm the remaining 1 tablespoon of the oil. Stir in the onions and sugar and cook for 5 to 7 minutes, or until the onions begin to caramelize. Stir in the wine and continue to cook for 3 to 5 minutes, or until the wine is nearly evaporated.
4 In a large bowl, beat the eggs and cream with an electric mixer for 2 to 3 minutes, or until well blended. Season with salt and pepper.
5 Preheat the oven to 350°F. Butter a 12-cup muffin pan.
6 Cut the dough in half. On a floured surface, roll out each half to a circle 12 inches in diameter. With a 3-inch cookie cutter, cut out 6 circles from each half. Press a circle of dough into each of the muffin cups. Spread some of the nettle or spinach mixture onto each crust, spoon the onions on top, and fill each cup with some of the egg mixture. Bake for 25 to 30 minutes, or until the fillings are set and the tops are brown. Remove from the oven and let cool on a wire rack for 5 minutes.
7 To serve, gently lift out the tarts from the pans with an offset spatula. Place 2 tarts on each of 6 salad plates, and garnish with tomatoes.