It's Throwback Thursday again and today we have a recipe from our March issue from 2011.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's '3 Ways With...' series, where he would pick a different ingredient for every issue and showcase it in three different dishes. For this issue, Hugo showcased nettles in three different ways: these nettle tarts, nettle soup and spaghetti with nettles and pine nuts.

Get the recipe for Hugo's nettle tarts below.

Nettle Tarts

Serves 4

  • 250g shortcrust pastry
  • 4 handfuls nettle tops
  • 200ml crème fraîche
  • 4 tablespoons full-fat milk
  • 1 egg and 4 egg yolks
  • Salt and pepper
  • 100g grated Grùyere
  • Pinch cayenne pepper

Method:

  1. Preheat the oven to 200ºC/gas mark 6. Roll out the pastry and line 12 tartlet moulds. Bake blind for 15 minutes. Remove the beans and return to the oven for five minutes. Turn the oven down to 180ºC/gas mark 4.
  2. Blanch the nettles in salted boiling water for one minute, refresh under cold water and roughly chop.
  3. Beat the crème fraîche, milk, egg and egg yolks together until smooth. Season with salt and pepper and stir in the cheese and cayenne.
  4. Divide the nettles up into each tartlet. Spoon over the custard and bake for 20-30 minutes or until lightly golden and set.

Ways to change up your tart: 

  • Add a grating of nutmeg
  • Leave out the cayenne and add a teaspoon of poppy seeds to the custard.
  • Use Parmesan in place of the Grùyere.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Mango and passion fruit éclairs

Read more: Apple Pudding with Toffee Sauce