Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, my leek and wild garlic tart. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
My Leek and Wild Garlic Tart is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. My Leek and Wild Garlic Tart is something that I have loved my whole life. They’re fine and they look fantastic.
Making a tart is a great way to showcase seasonal ingredients as part of the filling. I love using pan-fried mushrooms and leeks or onions with a touch of thyme and garlic for that classic French combo but you can also add roasted vegetables, canned artichokes or sun-dried tomatoes, sauteed spinach or kale, ham or crispy bacon, feta and so on. Two handfuls of wild garlic leaves (stalks removed) Method.
To begin with this particular recipe, we must first prepare a few components. You can have my leek and wild garlic tart using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make My Leek and Wild Garlic Tart:
- Make ready 1 block shortcrust pastry
- Prepare 2 large leeks
- Prepare 200 ml milk
- Make ready 100 ml double cream
- Prepare 3 eggs
- Prepare 150 g grated cheddar
- Make ready Salt
- Prepare Grounded nutmeg
A delightful seasonal tart that makes good use of wild garlic in the spring, and also uses Blue Wensleydale cheesefollow, which is fabulously creamy, crumbly and light in flavour, compared to other blue cheeses. When wild garlic is not in season, just substitute spring onions and a couple of garlic cloves for a similar taste and flavour. Leek and potato soup is one of my all time favourite soups, it is thick and creamy (without the cream) and a great winter warmer. Adding the wild garlic just gives it another dimension but you can omit it if you can't get hold of any and just do the leeks and potato on their own.
Instructions to make My Leek and Wild Garlic Tart:
- I made my own shortcrust pastry (125g soft butter; 250g flour;2 tbsp water) but you can use one from the shop.
- Preheat the oven oven to 180 degrees Celsius. Lay down the dough in a tart case mould. Heat the butter in a pot and stir in the leeks, add salt. Cook for 5-10 minutes with a lid on. Add at the last minute the wild garlic leave and cook for one minute. In a mixing bowl, combine milk, double cream, eggs, salt and grounded nutmeg.
- Add the leeks and wild garlic in the tart case and pour the mixture on top of it. Sprinkle with grated cheddar and bake for 40 minutes. Enjoy a slice of tart with a green salad.
Spoon the leek mixture and all but a tablespoon of crumbled cheese into the tart case. Beat the cream and eggs together and pour in carefully. Young Wild Garlic Tops Mature Wild Garlic Tops. Leeks belong to the same family as onions, shallots, scallions, chives, and garlic. They look like a giant green onion but have a much milder, somewhat sweet flavor and a creamier texture when cooked.
So that is going to wrap this up for this special food my leek and wild garlic tart recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
