POSTS TAGGED : wild garlic

Wild garlic and asparagus tart

Wild garlic and asparagus tart

Ingredients

1 sheet ready-rolled puff pastry

75g fresh curd cheese (I buy Botton dairy from Food Circle York)

small bunch of wild garlic, chopped

1 bunch of asparagus ( I bought local Sand Hutton asparagus)

zest of a lemon

Method

Preheat the oven to 200c

Lay out the sheet of puff pastry onto a baking tray and using a knife, score a border about 2cm from the edge.

Trim the asparagus and cook in boiling water for a couple of minutes.

Mix together the curds, chopped wild garlic and lemon zest, using a bit of lemon juice to slacken if needed.

Spread the curd mixture on the puff pastry within the border you’ve created.

Lay the asparagus on top of the curd mix.

Put in the oven and cook for approximately 35-40 minutes until the pastry edges are risen and golden brown.

Serve warm with a side salad. I lightly pickled wild garlic flowers in cider vinegar and dressed the top of the tart with them.

Wild Garlic Pesto. A Recipe Reworked

Wild Garlic Pesto. A Recipe Reworked

I make wild garlic pesto every year.  I’ve had a recipe on here for a long time but after a fantastic lesson with Sara Danesin last year I realised I could improve it.  In particular using more pine nuts and less olive oil helps the flavour.  Here is my reworked version.

100g wild garlic leaves
150g pine nuts
75g grated parmesan
pinch of salt
Good quality olive oil

Put the wild garlic, pine nuts, Parmesan, tablespoon of olive oil and a pinch of salt in a food processor ( I used my thermomix speed 8) and blitz.  Scrape down the sides and add a little more olive oil whilst blitzing until you get your desired consistency.

I like mine quite thick and not too oily.  You can always loosen later with a little more oil.

store in a sterilised jar putting a little oil in the top to preserve it.

I also freeze some in an ice cube tray for adding to soups and stews later.