Wild garlic leaves add a fresh and aromatic edge to this creamy Parmesan tart recipe. Buy at farmers' markets or forage for yourself in the spring. An alternative to the wild garlic leaves would be to add half a clove of crushed garlic

Method
1.
Preheat the oven to 180˚C/Gas mark 4
2.
To make the pastry, put the flour in a large bowl and rub in the butter until a breadcrumb-like texture has been achieved
3.
Add the egg yolks, one at a time, mixing in by hand. Add the water, a little at a time, until the dough forms a ball. Wrap the dough in cling film and rest for 10 minutes in the fridge
4.
Grease the tart cases lightly with butter, then sprinkle with flour and place a circle of silicone paper on the bottom of each
5.
Lightly flour a countertop and roll the chilled pastry out to about 2mm thick. Use it to line the prepared tart cases, then chill them in the fridge for about 10 minutes
6.
When they’re cold, line the pastry cases with more silicone paper and uncooked beans or rice, then bake blind for 10 minutes. Turn the oven down to 160˚C/Gas mark 3
7.
Peel and dice the celeriac
8.
To make the filling, put the diced celeriac into a pan of boiling water and cook for 20 minutes until tender
9.
Drain the cooked celeriac, retaining any of the cooking liquor, and purée in a food processor until smooth, adding a small amount of the warm cooking liquor to make a smooth purée if necessary
10.
Press the purée through a sieve to ensure there are no unwanted fibres or lumps. Leave it to cool in the food processor bowl, then add the 2 egg yolks along with the finely diced shallot, cream and Parmesan
11.
Add in the wild garlic leaves, one by one, and mix in the food processor, tasting the mixture after each leaf is added. Pass through a sieve again
Foraging plants
It's essential to do some research into the plant you are foraging before venturing out into the countryside. Some plants are easily mistaken for edible varieties and can be highly toxic, so please seek advice on plant varieties and optimum seasons for picking
12.
To avoid spillage, place the tart cases on a baking tray in the hot oven and pour the mixture to the top of each case. Close the door and bake for 8 minutes so the filling is set, but not coloured
13.
Meanwhile, make a classic French vinaigrette by mixing the mustard, vinegar and olive oil. Make a salad from the chopped chicory, pea sprouts and finely chopped preserved lemon, then dress with the vinaigrette
14.
Take the tarts out of their tins and serve with the salad
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Ingredients

Tart filling

Pastry

  • 250g of plain flour
  • 150g of unsalted butter
  • 4 egg yolks
  • 2 tbsp of water, cold
  • butter for greasing
  • plain flour for dusting

Salad

  • 75g of pea sprout
  • 1 preserved lemon, finely chopped
  • 2 tsp of Dijon mustard
  • 2 tbsp of red wine vinegar
  • 6 tbsp of light olive oil
  • 1 white chicory, finely chopped

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This creamy Parmesan tart by Frances Atkins is paired with wild garlic and crunchy chicory salad

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