Nettles and Cheese Puff Pastry

Method

Put the nettle tops in a sink full of cold water and wash thoroughly, picking them over to remove any unwanted plant matter or insect life. Transfer to a colander. Bring a large pan of salted water to the boil. Add the nettle tops, prodding them down with a wooden spoon. Once simmering again, cook for 4–5 minutes, or until tender. Drain in a colander and leave to cool.

Preheat the oven to 200°C/Gas 6. Scatter a baking sheet with polenta, or grease it lightly with oil if you prefer.

Use your hand to squeeze all the liquid out of the drained nettles. Put them on a board and chop coarsely, then transfer to a bowl. Add the 2 tablespoons olive oil, garlic, a light grating of nutmeg if you like, and some salt and pepper. Mix well with a fork, working the seasoning into the nettles.

Lay your ready-rolled pastry sheet on the prepared baking tray. If using a block of pastry, roll it out on a lightly floured surface until about 5mm thick, trim the edges to straighten, then transfer to the tray. Spread the nettle mixture over the pastry, leaving a 1–2cm clear border at the edge. Crumble over the cheese. Bake for 20–25 minutes until the pastry edges are puffed and golden.

Trickle the tart generously with extra virgin olive oil, sprinkle with salt and pepper, then serve.