Hearty Pear Tart with Wild Herb Salad & Homemade Wild Herb Soup

First rinse the dead nettle, chickweed and sorrel thoroughly. Remove coarse, thick stems from dead nettle and sorrel.

Put lemon juice, honey and mustard in a blender jar and mix. Then add the olive oil, stir with a spoon or whisk until smooth. Finally, season the dressing with salt and pepper.

Wash the nettle leaves particularly carefully, preferably with the help of rubber gloves, and remove the stems. Boil a liter of water with salt and blanch the leaves in it. Then rinse in cold water and drain. Wash the chickweed and sorrel too. We chop some of it and put it aside to garnish. Finely chop the onion and garlic. Heat the butter in a soup pot and sauté the onions and garlic until they are slightly translucent. Pour in the vegetable stock, bring to the boil, stir in the cream and season with salt, pepper and nutmeg. Puree the herbs with a little oil and stir in. Finally, add the two egg yolks and, stirring constantly, heat them up to just before the boiling point in order to alloy the soup. Alternatively, a classic roux can also be used. Garnish with chopped herbs.

Dough: Mix all the ingredients into a smooth dough and after a 30-minute rest period, spread it out in a Ø26cm springform pan with a 2cm edge upwards and prebake it for 20 minutes at 190 ° C.

For the topping, mix together the quark, goat cheese, eggs, thyme and honey and season with salt and pepper. Place the bacon on the dough in the springform pan and then fill the whole thing with the cheese mixture. Core the pears, cut them into slices and use them to cover the cheese mixture. Then sprinkle a little more with the lemon and bake it at the same heat for about 30 minutes. Finally, distribute the pepper berries and thyme as you like.