Wild garlic is growing everywhere at the moment. Â On damp mornings it gives a heady aroma which would suggest it has a strong taste, but this is not the case. Â It’s similar to eating spinach but with a mild garlic flavour. Â It is very versatile because it only needs to be shown the hot water and it’s cooked!
In this recipe we’ve paired it with cheddar in a warm, delicious tart which makes a great light lunch with some crispy lettuce on the side.
INGREDIENTS
- 175g plain flour
- 75g butter
- 1 small egg
- pinch of sea salt
- 140g cheddar, grated
- 125g wild garlic
- 2 small onions
- olive oil
- 3 large eggs
- 300ml double cream
- salt and pepper
Method
- Preheat the oven to 180°C.  You will need a 23cm flan tin, preferably with a loose base.
- Blitz the butter and flour in a food processor until it looks like fine breadcrumbs. Â Add the egg and blitz again until it comes together in a ball. Â Add a little water if its too dry but you’ll only need a splash so be sparing!
- Wrap the ball of pastry in cling film and rest in the fridge for 20 mins.
- Finely slice the onions and sweat gently in the oil with a pinch of salt. Â Blanche the wild garlic in boiling water for about 20 seconds and then refresh under cold water and leave to drain in a colander. Â Squeeze out as much moisture as you can and then chop fairly finely.
- Once the pastry has rested, roll out and line the tart tin. Â Put some baking paper in the bottom, fill with rice or baking beans and blind bake for 20 minutes.
- Remove the beans after this time and bake for another 5 minutes to dry out the base.
- Place the onions and wild garlic evenly over the base of the tart. Â Mix the cream and eggs together and then add the grated cheese, salt and pepper to the mixture and pour evenly in to the pastry case.
- Cook for 30 minutes in the oven and allow to rest a little after cooking before serving. Â Enjoy!
