I must admit, I went into this shoot with no intention of creating a recipe. I simply wanted to play and try to make something beautiful for the pure pleasure of it. I suppose, after years of cooking, I can't help but to baste the edges with butter and scatter salt. Recklessly tossing whole blossoms over top, peeling back the occasional bud, I was elated when, upon tasting, the crunchy dough nestled mild, roasted onion and garlic delight. Along with a smattering of herbs, it turned out to be well worth sharing.
Chive Blossoms are a fun ingredient. The flower of the chive plant, globe-shaped buds first arrive at the market in spring. Having a short growing season, harvest can be extended when grown at home. Purple star-shaped petals have a light garlic scent and mild floral undertone. Distinctly tasting of garlic, they're subtle, oniony and garlicky at the same time. They're also easy to apply. Simply scatter into eggs (any kind), sprinkle atop deviled eggs (a favorite), or whizz into a dressing. Pairing perfectly with potatoes, they can be used where garlic is called for. For those looking for more options, they do well as a pizza topping and make a wonderful chive blossom vinegar.
Chive Blossom Phyllo Tart with Garden Herbs
Phyllo dough is a wonderful thing. You can pick up a package in the freezer section of your local grocery store- usually near the desserts- and whip up a dinner- or dessert- in mere minutes (I know people say that, but in this case it's true). You may recognize it from Spanakopita or Baklava, which both utilize the layering effect. Anything you place over top will sink down into the dough, while parts left free will fluff and expand up- like a croissant. I used to make a "long leek tart" from Yvette Van Boven's first book by simply slicing leeks in half and laying across the dough, leaving an edge, and topping with feta. This recipe has a similar effect. The chive blossoms will settle- roasting in place- between buttery layers packed with air.
Ingredients:
1 roll Phyllo Dough (found in the freezer section of your grocery store)
2 tablespoons melted, salted Butter (Kerrygold brand recommended)
A bundle of chive blossoms
A small handful of sweet woodruff (a foraged herb light in flavor found in wet, shady areas. Also grown as a ground cover in gardens)
A small handful of chervil (Originating in Russia, a common herb for French Cooking)
*Parsley can be subbed in place of woodruff and chervil*
Sea Salt Flakes (such as Maldon)
Freshly cracked pepper
Directions:
1. Preheat the oven to 350 degrees F. Unwrap the phyllo dough and gently lay flat on a baking sheet covered in parchment paper. Brush the dough with the melted butter and place the whole chive blossoms over top (I like to do this freely and see what shapes form in the oven).
2. Scatter small pieces of the woodruff and chervil (or parsley) and follow with a few pinches of sea salt and cracks of pepper. Place in the oven and cook for 20-30 minutes, until light brown. Remove from oven, let cool slightly and enjoy the roasted, oniony garlic flavor of the chive blossoms.