Chenopodium album • Lamb’s-Quarters, white goosefoot, wild spinach, fat hen, chou gras • In the Kitchen

Same genus as quinoa, potherb, leaves can be eaten raw, boiled, steamed and served like spinach, the young inflorescences (flowers) can be prepared like broccoli, seed is edible and can be added to flour for bread, cereal, salads. In young plants, stems can be used as a vegetable.

Tarte Tatin aux Tomates
with Lamb’s-Quarter


  • 1 puff pastry
  • 12 tomatoes
  • Grainy mustard
  • Olive oil
  • 60g Butter
  • 250ml Lamb’s Quarter leaves
  • Salt
  • Pepper
  • 45ml balsamic vinegar
  • 15ml sugar
  • Pepper


  • Wash and slice tomatoes horizontally in ½
  • In a sauce pan melt butter and add olive oil
  • Place tomatoes skin side down
  • Season with salt and Pepper
  • On high heat for 5 minutes
  • Add balsamic vinegar and sugar in pan – not on tomatoes
  • Simmer on low for 20 minutes, stir occasionally
  • Pre-heat oven at 400
  • Rollout the puff pastry
  • Place tomatoes and sauce in shallow pie plate
  • Add Lamb’s quarter leaves
  • Spread grainy mustard on dough
  • Place grainy side so that it is on the tomatoes and leaves
  • Tuck dough underneath, score the top
  • Turn oven to 375, bake for 25-30 minutes
  • Slice and Serve so that the crust is on the bottom

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