Urban Forager’s Berry Tart with camelina halava crust, blackberry sage lavender gellée and borage flowers

This tart was the result of a 2 hour long urban forage followed by our local People’s Food Coop for unusual and fun bulk ingredients. It has a camelina seed oil, sesame halava style crust that you will certainly want to add to your repertoire. Camelina seed oil is similar to flax seed oil, or sacha inchi in that it boasts a high omega 3 ratio and has a nutty, strong taste. Camelina seed oil is exciting because the seeds are grown and pressed in the Pacific Northwest, in Washington state, which is pretty local for us here at Heirloom Commons. Its high omega 3 and Vitamin E content is stable up to 425 degrees so it is awesome for baking where you want the flavor of the crust to stand out. This is definitely an oil you will taste, so if you don’t care for it feel free to sub untoasted sesame oil, almond oil, coconut oil, avocado oil, or any other plant based oil you prefer.

Along the forage we found a massive beast of a raspberry bush full of ripe raspberries. We got about 3 pints worth and knew that we needed to find some lavender and other edible flowers to compliment these ruby gems. I stem of sage, lavender and 8 borage flowers later we were on our way. Borage flowers have a taste similar to cucumbers or watermelon and have a wonderful periwinkle color. Borage flowers are cultivated commercially for their high GLA profile and are used in herbal medicine to treat an array of hormonal, gastrointestinal, and airway conditions. They grow like crazy in Portland, keep your eye out for these little fairy foods!

Urban Forager’s Berry Tart

In addition to the below ingredients you will need 2 cups of any kind of berry, we used strawberries and raspberries. You can also use borage flowers, or other edible flowers like calendula to garnish. Yields a 6 x 9 pan, you can double the recipe for a traditional spring-form tart pan but you may have extra

Camelina Halava Crust

1.5 cups brown rice flour

1/4  cup raw sesame tahini

1/2 cup granulated sugar of choice (we used coconut palm sugar)

2 TB camelina seed oil

2 TB water

Preheat oven to 350 degrees. In a food processor, process camelina seed oil, tahini and sugar till well combined. Add flour a pulse till crumbly. Sprinkle water over and pulse a few more times. Oil your pan with a little camelina oil. Press the crust into the pan evenly. Bake at 350 for 10-12 minutes. Remove from oven and set aside to cool. While the crust is cooling, prepare your Gellée

Blackberry Sage Lavender Gellée

1 cup fruit-sweetened blackberry jam. Good brands that are all fruit sweetened are Whole Foods brand, St. Dalfours and Smuckers Spreadable Fruit

1/2 cup water

1/2 tsp agar powder (can be purchased at most Asian markets)

1 TB cornstarch

1/2 tsp minced fresh sage

1 tsp minced lavender petals and flowers, no stems

2 tsp lemon zest 2 TB lemon juice

In a small bowl, whisk the cornstarch, agar and water together. Add to a small saucepan. Add blackberry jam. Bring to a simmer, and cook 3 minutes till thickened and jam is fully dissolved. Stir in lemon juice and zest. Turn off heat and remove from heat. Stir in lavender and sage. Use a spatula to pour over the crust, spreading it evenly. Let rest for 10 minutes. Slice any large berries such as strawberries. Arrange berries as you like on the top of the gellée, pressing gently. Put tart in the fridge and chill 3 hours to overnight before serving. Serve with Rice Whip or Almond or Coconut Ice Cream. We served ours with Almond Dream Praline Crunch. Yumm! Like almond butter and jelly, but so much more.