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1
Mix all the ingredients for the dough together and separate into two separate balls of dough. Add a little extra cold water at a time if the dough is crumbling and not coming together.
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2
Form each half into a disc shape, wrap in plastic wrap and put in the fridge or freezer to chill while you prepare the greens, about 30-45 minutes.
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3
Finely chop the field garlic shoots.
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4
Heat a generous pour of olive oil in a medium saute pan over medium heat cook all the greens until wilted and tender. Remove from the heat and squeeze with lemon, season with salt and pepper. Set aside.
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5
Roll one of the discs on a floured surface to fit the shape of your pan {save the other for another time}. I used a rectangular tart pan, but a pie dish will work too. Press the crust into all the corners of the dish you select so the bottom is completely covered in dough. I had to borrow some more dough from the second disc, so do what you gotta do to make it work for you. You can keep the remaining dough in the freezer for a future midweek tart.
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6
Pierce the dough all over with a fork, then lay a piece of foil loosely over the dough. Place pie weights, dry beans or a smaller glass baking dish on the dough to keep it from rising. Bake in the oven for 20 minutes.
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7
While the dough is baking beat all your eggs in a bowl with half of the yogurt and season with salt and pepper.
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8
Remove the par-baked tart from the oven. Remove the weights and foil and spread the greens across the dough. Pour the egg mixture over the top of the tart and dollop the remaining yogurt evenly spaced on top of all the ingredients.
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9
Bake 20 minutes or until egg is set and firm to the touch.
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10
Sprinkle with Maldon sea salt, slice, serve and thank me later!
