16 Apr Spring Wild Garlic Tart (V & GF)
This time of the year is my favorite for many reasons but one of them is of course that you can pick loads and loads of wild garlic in the woods. I did go into detail about my love for foraging in a previous post but I know there is still a lot of uncovered territory and because the season is so short each year I try to take advantage of the season to try new recipes. Wild garlic pesto is my standard recipe or way for using wild garlic but basically you can use it in any context you would use spinach or other herbs. I’ve used it in salads in grain based patties/burgers in risotto, cream soup or mixed into dumplings or gnocchi. I would like to try it with gnocchi next time.
I also have a thing for quiches and tarts and especially savoury tarts have won my heart. Serve it with a side salad and you have an elegant and delicious meal. This one is made with a delicious hazelnut crust that also happens to be gluten-free. I have a similar recipe on the blog but with a different crust and topping. I love making variations with different ingredients and the outcome is always delicious as long as you use fresh, high quality ingredients and they pair well together. Another bonus of this recipe is that you don’t have to bake it for that long. Its made of three components that are assembled and instead of baking all you have to do is wait about half an hour for it to set. That’s it. The cashew cream makes it luscious and creamy and almost cheesy.
I would love to hear what you do with wild garlic or other wild veggies. Some of my other favorites are nettle and purslane and of course violets. I can’t wait to decorate a cake with some fresh violets. Its going to be wonderful.
Speaking of wonderful, next week I will be hosting a Yoga Brunch with the wonderful Kira Frerk. I will be making some of my favorite brunch dishes like granola and much more. There are a few spots available so if you live in the Vienna area feel free to contact me. More details about the brunch are on my Facebook page. Hope to see you there!
If you give this recipe a go please tag me on #veganart or leave a note in the comments below. I love hearing from you!
Spring Wild Garlic Tart
Makes one 24 cm tart
400 g potatoes, boiled and peeled
1 tsp thyme
2 large handfuls of wild garlic
100 g peas, fresh or frozen
a handful of sprouts
2 Tablespoons extra virgin olive oil
120 g oat flour
150 g hazelnuts, ground
2 Tbsp arrowroot powder or other starch
1 teaspoon coriander, ground
1 1/2 teaspoons sea salt
65 ml extra virgin olive oil
2 Tbsp water
40 g cornstarch
400 cashew milk
2 Tbsp nutritional yeast
- Preheat the oven to 175 °C. Grease the tart tin with oil or vegan butter.
- Boil the potatoes in their skin adding enough water so that they are submerged and a teaspoon of salt. Bring to a boil and reduce the heat cooking them for about 15-20 minutes or until they are just done.
- Drain the potatoes and once cooled off, peel them and slice them into rough pieces.Set aside.
- In a large pan heat the olive oil and start by adding the chopped leeks to the pan and cook for a couple of minutes, then add the thyme and wild garlic and cook until the wild garlic has wilted.
- Add the peas and sliced potatoes, giving everything a good stir and cook for another 2-3 minutes. Season with salt and pepper and a little more oil. Set aside.
- Combine all the dry ingredients in a large boil and whisk together. Add the oil and water and stir the ingredients with a fork until everything is well combined and when you pinch the crust it should hold together.
- Press the crust into the tart pan starting in the middle and moving up the sides. Make sure the crust is pressed evenly into the tart pan.
- Bake the tart crust for about 25-30 minutes or until it is dark golden brown. Leave to cool.
- To make the cashew cream, whisk all the ingredients except the nutritional yeast in a pot and bring to a boil stirring continuously. Once the cream thickens add the nutritional yeast and salt and pepper to taste. You can make this in advance and add it to the tart case but make note that the cream will thicken the longer it cools.
- To complete the tart, add the cashew cream to the tart case followed by the vegetable filling and top it off with fresh sprouts or other herbs of choice. Dill and parsley work well here.
These tarts are great served warm or cold and keep well in the fridge for up to three days.
NOTE: This crust is very fragile so it benefits from cooling off before cutting it. Gluten-free crusts are generally delicate because they don’t have as much elasticity as regular flours.