Fresh and intense spring flavors
It’s getting warmer and everything is starting to bloom around here, which is really lovely. This also means it’s wild garlic season: wild garlic is quite popular in Austria and this time of the year you can get virtually anything with wild garlic. Personally, I’m much a fan of tartes / quiches, because I just love buttery shortcrust pastry 🙂 Therefore, I thought it would be nice to have a wild garlic tart. I added goat cheese, which goes very well with wild garlic and cheddar and some potatoes at the bottom to add additional texture. The wild garlic custard is really creamy, so you’re in for an awesome springtime dish.
There are two options for the shortcrust pastry: either follow the recipe below and make it yourself or just use store bought one if you have little time. If you use store bought dough, just skip the first step and go straight to 2. Regarding the goat cheese: depending on your preference choose the intensity of the cheese. However, I recommend you use a stronger one.
Now imagine scrumptuous, buttery shortcrust pastry, creamy goat cheese, a hint of fresh lemon and intense wild garlic. Sounds good, right? So get ready for an incredibly delicious (and unfortunately, very smelly 😉 ) springtime treat!
For the shortcrust pastry
150g flour + extra for dusting
1 egg yolk
2 tbsp sour cream
For the custard
80g wild garlic, roughly chopped
200g goat cheese
150g cheddar cheese, grated
100g potatoes, peeled, cut into 3mm thick slices
1/2 nutmeg, grated
juice and zest of 1/2 lemon
1. Prepare the shortcrust pastry: mix butter, flour, sour cream, egg yolk and salt and knead into a smooth dough as quickly as you can.
2. On a clean floured work surface, roll out your pastry until it is about as thick as a Euro coin. Carefully line a tart shell with the pastry and place in the fridge to chill for at least half an hour.
3. In the meantime, place the potato slices in a saucepan and cover with cold, salted water. Heat until the water is boiling. Drain in a colander and leave to cool off.
4. Preheat your oven to 180ºC / 350ºF. Remove the tart shell from the fridge and piercing the dough repeatedly, line the tart with baking paper or cling film, fill with rice / baking beans / lentils and bake blind for 15 minutes. Remove that rice / baking beans / lentils and the baking paper or cling film and bake for another 5 minutes.
5. Next prepare the custard: place the chopped wild garlic in a blender with the lemon juice and zest, eggs and half the cream. Blend until smooth. Whisk in the rest of the cream, cheddar and nutmeg and season to taste with salt and pepper, depending on the saltiness of the cheese.
6. Cover the bottom of the tart shell with one layer of potatoes and pour the custard mixture on top. Break the goat’s cheese into chunks and distribute around the tart. Bake for around 40 minutes. Remove and leave to cool slightly before serving.
Enjoy spring with this lovely recipe! 🙂