Wild Garlic and Red Onion Tart
Spring is the perfect time to forage for wild garlic, which can be found in the shady damp conditions of woodlands and forests; it's hard to miss because of its pungent aroma
- A pack of ready-rolled shortcrust pastry (320g)
- Butter for greasing
- 2 tbsp olive oil
- 1 medium red onion, finely sliced into half moons
- 2 tsp finely minced garlic
- 1 large handful of wild garlic, stems finely chopped,
- leaves roughly chopped
- 350ml double cream
- 3 large eggs
- 1 tbsp and 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 100g extra mature cheddar, grated
Roll out the pastry to the thickness of a £1 coin. Grease a 24cm loose-based tart tin thoroughly with butter and then line with the pastry. Cover and refrigerate for 30 minutes.
While the pastry is resting, heat the oil in a frying pan over a gentle heat. Add the red onion and cook gently until softened and just starting to caramelise, then add the minced garlic and wild garlic stems. Cook for a further five minutes, then transfer the mixture to a bowl.
Put the frying pan back on the heat and cook the wild garlic leaves gently until just wilted. Remove from the heat and set aside. Preheat the oven to 200C/180C fan/gas mark six.
Remove the pastry case from the refrigerator. Place a disk of baking parchment large enough to cover the sides into the pastry case and cover the bottom with baking beans.
Blind bake the pastry in the preheated oven for 15 minutes, then remove the paper and baking beans and cook for a further five minutes, or until the pastry looks dry and feels sandy to the touch. Turn the oven down to 150C/130C fan/gas mark two.
Whisk the cream, eggs, teaspoon of mustard, salt, and pepper together in a jug. Brush the tablespoon of mustard over the base of the pastry case and sprinkle with half the cheddar. Now spread the onion mixture over the cheese, followed by the wild garlic leaves. Carefully pour the egg mixture into the pastry case, then sprinkle with the remaining cheese.
Bake the tart in the lower third of the oven for 40–50 minutes or until the filling is golden and set, with just a little wobble when shaken gently.
Let the tart cool a little before sliding it out of the tin and transferring to a cooling rack. Enjoy warm or chilled.
