Wild at Tart
These little wild garlic tartlets are just one way of putting these nutritious leaves to good culinary use, and they’re the perfect treat for the Bank Holiday weekend, be it a sunny outdoor picnic or a lazy brunch. Allow 1 hour cooking time if you prefer to make one large tart.
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- 100g plain white, wholegrain or gluten-free flour*
- ½ tsp sea salt
- 50g cold unsalted butter
- 3-4 tbsp cold water
- Extra flour for dusting
- 4 tbsp finely chopped hazelnuts (optional)
- 3 egg yolks (use the whites to make our rhubarb meringuelettes)
- 225g cream or crème fraiche
- Sea salt and freshly ground pepper
- 150g grated Comte, goat’s curd, or a soft tangy goat/ewe’s cheese, crumbled
- 2-3 large handfuls of wild garlic, roughly chopped**
- Heat your oven to 200C/Gas 6.
- Mix your flour and salt in a large bowl. Cut your cold butter into small cubes. Rub it into the flour until it resembles breadcrumbs.
- Scatter the water over, 1-2 tbsp at a time, gently mix through until the pastry comes together. Gently work into a smooth ball. Dust a bit of flour over it to help you scoop it from the bowl.
- Plonk on a well-floured work surface. Flatten to a large rectangle. Scatter your nuts over, if using. Run a rolling pin over them to press them into the pastry. Flip over, ensuring you still have plenty of flour on the surface. Roll again.
- Get 8 mini tart tins ready, or you can use a muffin tin to make your mini tarts. Grab a golf ball-sized piece of dough. Press it into your tart tin or muffin tin (no need to line it) and press until it comes all the way up the edges and has a nice thin layer (with no cracks) on the bottom.
- Pop in the freezer for 10 mins to firm up the pastry. This helps make for crispier pastry.
- Line the cold tarts with a little parchment paper. Gently lay a few coins on top. Pop in the oven to crisp up the pastry for 10-15 mins, or until nicely golden. Remove the parchment and coins.
- Whip your egg yolks with your cream/crème fraiche. Season with a good pinch of salt and pepper. Swirl in your cheese and wild garlic. Pour into the pre-baked pastry cases.
- Bake for 15-20mins, or until golden and set. Scatter a few fresh herbs over the top. Perfect hot or cold.
- *I tried buckwheat flour for the ones I tested and it worked an absolute dream. I added sugar to the leftover pastry and turned them into little shortbread cookies. Really delicious.
- For wholegrain devotees, Doves fine wholemeal flour (available in Planta on Westow Hill) is also a dream for a healthier pastry.
- **No wild garlic? Thinly slice 2 onions and cook in a little oil or butter until golden and tender. Use them instead.
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/