Wild garlic is growing everywhere at the moment. On damp mornings it gives a heady aroma which would suggest it has a strong taste, but this is not the case. It’s similar to eating spinach but with a mild garlic flavour. 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.
- 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
- 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. Add the egg and blitz again until it comes together in a ball. 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. Blanche the wild garlic in boiling water for about 20 seconds and then refresh under cold water and leave to drain in a colander. 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. 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. 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. Enjoy!