Wild Garlic, Goats Cheese and Potato Tart
Spring is in the air… and is that a whiff of wild garlic too? One of the season’s first foragable plants to appear, wild garlic is easy to identify thanks to its strong garlicky, spring onion smell. You tend to find it in damp, shady spots next to streams and rivers. Later in the season, small white flowers appear on the plants as a further giveaway. Unlike regular garlic you eat the leaves of this plant, which add a great burst of flavour to salads or can be wilted like spinach and used in various recipes.
Please note you will need a 25cm tart tin or dish
For the pastry
- 100g Butter (or dairy-free spread), cut into small pieces
- 200g light brown plain flour
- A pinch of salt
- A little water (about 80ml)
For the filling
- 2 handfuls (about 60g) wild garlic, roughly chopped
- 2 large potatoes (about 520g)
- 3 large eggs
- 100ml Double cream (or dairy-free alternative)
- 150g Goat’s cheese, roughly cubed
- 1 tsp English mustard
- Zest of a lemon
- Juice of ¼ lemon
- 25g veggie parmesan
- A tablespoon of pine nuts
- Start by pre-heating your oven to gas mark 6 (200°c) and greasing your tart tin/dish.
- You can make the pastry by hand if you prefer, but using a food processor is a slightly speedier option. Add the flour, a pinch of salt and the butter to the food processor bowl. Turn it on until the ingredients are combined and the mixture has the consistency of breadcrumbs. With the mixer on low slowly drizzle in some water, stopping when the mixture starts to come together in lumps. Tip the mixture onto your work surface and squish it into a ball. Wrap your pastry in cling film and pop it in the fridge to rest while you prepare the filling.
- Cut your potatoes into slices around 3mm thick. Boil these in a pan of salted water for 10 minutes, until slightly softened but not falling apart. Tip the potato into a colander to drain.
- Whisk together the eggs in a medium-sized bowl then add the cream, pine nuts, mustard, lemon juice, half the lemon zest and some seasoning.
- Take your pastry out of the fridge and roll it out large enough to cover the tart tin or dish. Put your pastry into the tin, easing it into the corners, and prick the base with a fork. Put the tart tin in the preheated oven and ‘blind’ bake the pastry for around 10 minutes.
- Remove the tart case from the oven. To assemble the tart, sprinkle a third of the goat’s cheese onto the base. Spread a third of your wild garlic over the cheese, then layer a third of the potato slices over this. Continue until the three ingredients are used up, then pour the egg mixture over the top, making sure that it seeps down right to the bottom. Finish with the remaining lemon zest, grated veggie parmesan and a bit of freshly ground black pepper.
- Bake the tart for around 30 minutes, until the top is nicely browned and the potatoes are soft.
- Serve the tart warm with steamed broccoli or spring greens, or cold with a herby salad.