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Wild Garlic & Nettle Tart

18th May 2021 by Louise
Wild Garlic & Nettle Tart
Wild Garlic and Nettle Tart.

Wild Garlic and Nettle Tart – a wholegrain pastry base, with a creamy, savoury custard filling and foraged greens.

As regular readers may have noticed, I go through obsessive periods with either certain dishes or ingredients. So, you’ll be unsurprised to see that you’ve had two different wild garlic recipes from me recently. However, unlike my somewhat more elegant Braised Cod with Wild Garlic Emulsion I shared the other week, this one is hearty and filling with the addition of nettles, but with a much simpler, more rustic assembly. If you’ve never made a tart before, this is the one to try.  I’ve used kamut flour (khorasan wheat) in the pastry, it’s lighter and less dense than other wholegrain flours with a nutty flavour and a golden hue.

The obvious downside to foraging nettles is, of course, the risk of being stung. The job requires a thick pair of gloves, (I use rubber washing-up gloves). The best time to forage for them is when the plant is still young, pick the top, tender leaves and the tips.  Once they’re blanched they’re ready to use, much like spinach.  Sadly the wild garlic season is nearing its end for another year, so one last forage for these leaves for me.  Finely chopped them to release maximum flavour and then combined with mature hard cheese is a marriage made in heaven.

What I love about this tart is it looks fabulous and tastes really impressive, with little effort. The only difficult part of this is the rolling out of the pastry. If you’re not dexterous with a rolling pin shop bought, pre-rolled shortcrust pastry is an option. A little butter is required to grease the tin and a baking tray helps ward off the dreaded soggy bottom and makes manoeuvring easier.

Print Recipe

Wild Garlic & Nettle Tart

Prep Time28 minutes mins
Cook Time38 minutes mins
chilling40 minutes mins
Total Time1 hour hr 46 minutes mins
Course: Lunch/Dinner
Keyword: foraged,, seasonal,, vegetarian,
Servings: 10 portions

Equipment

  • 27cm loose bottom pastry case.

Ingredients

Pastry

  • 140 g kamut or wholemeal spelt flour
  • 110 g plain flour plus extra for dusting
  • 125 g cold unsalted butter diced
  • 4 ½ – 5 tbsp cold water

Filling

  • 50 g young nettles leaves washed
  • 60 g wild garlic leaves washed
  • 250 g ricotta cheese
  • 200 ml creme fraiche or double cream
  • 50 ml whole milk
  • 100 g cheddar is ideal or any other mature hard cheese grated
  • 4 large eggs

Instructions

  • Preheat the oven to 180°C fan.
  • To make the pastry, put the flour and ½ tsp salt into a food processor. Add the butter and blitz until the mixture resembles rough breadcrumbs. Add the ice-cold water, and blitz again until the pastry is just coming together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap and chill in the fridge for 30 mins until firm.
  • Grease the base of the tin with a little butter. Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a 27cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.
  • Line the pastry with baking parchment, fill with baking beans or dried rice and place on a baking tray and bake for 10 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the heat to 175°C fan.
  • Meanwhile blanch the nettle leaves in boiling salted water, drain and run under cold water. Squeeze out as much water as possible from the leaves then chop. (leave 2-3 leaves whole if you want to garnish the top of the tart). Remove the stalk from the wild garlic and chop finely.
  • Scatter the chopped nettle and garlic leaves in the pastry case, then follow with almost all the cheese. Crack the eggs into a medium bowl, and whisk lightly. Add the ricotta, cream or creme fraiche and milk, whisk again. Season lightly with salt and black pepper. Put the egg mixture into the tart and add the remaining cheese. Add a few blanched nettle leaves and garlic leaves.
  • Bake for 30-35 minutes or until set and golden brown. Serve warm or cold with salad.

Tips:

  • Substitute kamut (khorasan wheat flour) with wholemeal spelt.
  • Prepare and bake the pastry case a day ahead.

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Category: Baking, Brunch, Foraged Food, Lunch, Main, Spring, Summer, VegetarianTag: baking, foraged, Pastry, seasonal
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A few much-needed days with family in the Cairngor A few much-needed days with family in the Cairngorms. Forest walks scented with pine; wild blueberries, geums, and anemones along the trails. A sea of wild garlic! A wander through the walled gardens at Blair Atholl, and sunsets that stopped us in our tracks. We finished with a visit to Aran Bakery for the best sourdough. The unexpected spell of incredible weather made it all the more special. Thank you, Scotland. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

#Cairngorms #scotlandescape #forestbathing #themagicwild#WildScotland #BlairAtholl #landscapelover #thewildnesstonic #SourdoughLovers #natureandnourish #ScottishHighlands #HiddenScotland #SlowTravel #nordickitchenstories
**THIS COMPETITION IS NOW CLOSED** PUBLICATION DA **THIS COMPETITION IS NOW CLOSED**

PUBLICATION DAY! My new book, Buns, Sweet and Simple Bakes, is out now!

Thank you @scleworth for giving me this amazing opportunity and to everyone else involved in the making of the book @kimlightbody_photo @wilko_anna @emilylapworth @clairehrochford @tamara_vos @georgiasrudd 
@quadrillebooks 

To celebrate the release of my book, I’m gifting a copy to a fellow baking lover.

GIVEAWAY
To enter:
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3. Tag a friend who loves to bake or is eager to learn (each tag counts as an entry)

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Share this post to your story and tag me for bonus entries.

One winner will be picked at random on Monday 12th May and contacted via DM.
Good luck!

IMPORTANT: I will never ask for card or bank details, payment for postage, Instagram login info, or for you to click ANY links. The winner will only be messaged by this account – ignore any messages from other profiles.
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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

And just two days to go until my book BUNS: Sweet and Simple Bakes is out! 🥳 Updated recipe is in the link in my profile.

#ruisleipä #ryebread #sourdoughlove #3ingredientrecipe #finnishsourdough #scaldingflour #nordicbaking #scandinavianstyle #sourdoughrecipe #BunsBook
Absolutely thrilled to be featured in the beautifu Absolutely thrilled to be featured in the beautiful Simply Scandi magazine! It’s full of all things Scandi – stunning interiors, serene gardens, inspiring places to stay, delicious recipes to try, and a lovely feature on me and how I’ll be spending this summer. Such a joy to be part of this gorgeous publication. The buns you see here are Brown Butter and Vanilla – find the recipe on page 64.

📌Publication day 8th May, but you can preorder via the link in my profile.

Portrait by @pauladyerphotography 
Bun photos by @kimlightbody_photo 
Lifestyle photos taken by me

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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
Recipe’s in the link in my bio. 🌱

#wildgarlicseason #ramson #ramslök #eattheseasons
#slowlivingmovement #beststill #slowliving #floursaltwater #wildfood #wildyeast #nordickitchenstories
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Happy Easter everyone! #easter2025 #eggs #tulips Happy Easter everyone!

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