Wash your wild pickings very thoroughly, especially if you are not well acquainted with the places where they come from.
Chop the leaves and stems into pieces and place them in a colander in the bottom of a saucepan.
Set the pine branch alight and place the colander on top. Cover the colander with a lid and let the branch smoke for 5 minutes. Then fry the cow parsley leaves for 5 minutes with the garlic and onion.
Roll out your pastry base and arrange the cooked leaves on top.
Beat together the eggs and cream, season with salt and pepper.
Pour this mixture over the tart base and fried hogweed and sprinkle some grated cheese on top. Bake in the oven for approximately 55 minutes at 140°.
Serve with a seasonal salad.