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Wild garlic & spring greens tart
March 31, 2025
Serves
Prep Time
Cook Time
Total Time
Wild garlic foraged along the coastal path and homegrown herbs from the greenhouse. Rich, creamy Trewithen Dairy butter & Cornish clotted cream bring it all together. This rustic tart is everything we love about spring – fresh, seasonal, and utterly delicious.
Recipe created by James Strawbridge
Wild garlic & spring greens tart
Serves: 6-8 Prep Time: 1 hr Prep Time: 1 hr Prep Time: 2 hrsMethod
Step 1
Make your pastry in advance by rubbing the flour and butter together into a breadcrumb texture. Then add in the wild garlic and gradually add cold water to the mix until it holds together into a shortcrust dough. Cover and allow to rest in the fridge for 1 hour.
Step 2
Then roll our your pastry on a floured surface and cut into large circles. Gently press into a quiche or tart tin and gently prick the base of the pastry with a fork. Line with parchment and fill with baking beans. Bake for 25 min at 180 C.
Step 3
Set to one side on a wire rack whilst you make your filling. For the tart filling finely chop your wild garlic, spring greens, and herbs. Combine with the sliced broccoli, peas and goat’s cheese.
Step 4
In another bowl whisk the eggs and then beat in the milk followed by the Cornish Clotted Cream and finally the grated cheese. Season the mix well.
Step 5
Spread your green mix into the tart cases and follow by pouring in the egg, cheddar and cream enriched milk. Stir gently and allow to settle. Bake in a preheated oven at 200C for 25-30 minutes until the top is golden and filling has set. Serve warm or cold with a potato salad.
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Ingredients
To make two tarts:
For the pastry:
500g plain flour
250g Trewithen salted butter, diced
Handful of wild garlic, blitzed in a food processor – the more you use the greener the pastry..
Water
For the filling:
Handful of wild garlic, approximately 12 leaves
Selection of garden herbs, finely chopped – roughly 1 tbsp of parsley, chives or fennel tops
6 stalks of sprouting broccoli
Large handful of shredded Spring greens, approximately 4-6 leaves thinly sliced
100g peas
8 beaten eggs
200g Goats cheese, diced
100g Cheddar, grated
125ml milk
Large dollop of 2 tbsp of clotted cream
Salt and pepper to season
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