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1
Bring a large pot of unsalted water to a rolling boil. Add all the wild herbs and blanch until fully wilted — nettles and chard require 2–3 minutes; borage and sorrel, 1 minute. Drain, then spread on a cloth and squeeze with both hands until completely bone-dry; no moisture should remain. Chop finely. The herbs are ready when the mass is tight, dark, and cohesive rather than wet.
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2
Combine the flour and salt in a bowl. Pour in the olive oil and water. Work briefly until a smooth, pliable dough forms — it should come away cleanly from the hands. No resting is required. Divide into two pieces, one slightly larger than the other.
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3
Mix the chopped herbs with the ricotta, eggs, Parmigiano, nutmeg, and lemon zest. Fold in the toasted pine nuts. Taste before adding any salt — the herbs and Parmigiano carry natural salinity. The filling should be dense and hold its shape when lifted on a spoon; if it slackens, the herbs were insufficiently dried.
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4
Heat the oven to 190 °C. On a lightly floured surface, roll the larger piece of dough to 2 mm — no thicker; thick pastry overwhelms the herb filling. Line a 24 cm tart tin, letting the excess hang over the edge. Spread the filling evenly across the base. Roll the second piece of dough to the same 2 mm thickness and lay it over the filling. Press the edges together and trim or crimp to seal. Pierce the lid several times with a fork. This is where the dish lives or dies: pastry rolled too thick or a filling carrying residual moisture will prevent the base from setting, leaving the tart soft and structurally unsound.
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5
Bake at 190 °C for 30–35 minutes. The tart is done when the pastry is uniformly golden and a skewer inserted through one of the fork holes comes out clean and dry.
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6
Remove from the oven and allow to cool to room temperature on a rack before cutting. The herb oils integrate and the pastry firms as the tart cools; the flavour at room temperature is markedly more composed than when warm.