A Good Friday Pie:
Wild Garlic and Blue Wensleydale Tart
Tomorrow, the 18th April, is Good Friday; or, Hot Cross Bun day as I used to call it when I was little! Although many Christians observe a “no meat Friday” every week of the year, it’s probably true to say that most people regardless of their religion also adopt a meat-free meal on Good Friday, with fish being the most popular ingredient on the menu. Normally I would cook fish, and not just any fish, but a big family-sized fish pie, such as one of these recipes: Easy Cheesy Family Fish Pie Recipe for the 5:2 Diet (300 calories), Old-Fashioned Fish Pie with Cheesy Mash or Yorkshire Fish Pie with a Rosti Potato Topping. However, this Good Friday I have decided to make and share a new recipe for Wild Garlic and Blue Wensleydale Tart – a vegetarian tart made with seasonal wild garlic, fresh free-range eggs and a wedge of some gloriously creamy and mild Blue Wensleydale cheese, or Wensleydale Blue as it is also called.
Wild garlic is right on trend now, although I have eaten it in the wild since I was about six years old; on my long walk to school, there used to be wild garlic growing in profusion on the edge of the hedgerows and a small wooded area, and it was my early morning breakfast as well as tea on my return walk home in the afternoon. (Not that my mum didn’t feed me any breakfast and tea!) But, I notice that it has become uber “trendy” now and everyone is jumping on the “wild garlic bandwagon” and why not I say, after all it’s free and extremely tasty. Browse through any restaurant menus in spring, and I bet there will be at least one dish that has wild garlic in it.
Today’s recipe was made with some wild garlic that I picked from the bottom of my garden – it’s a slightly different version to the photo shown above as it has narrower leaves, and more of a “bulb” like a spring onion. It’s just as tasty as the stuff I used to graze on when I was little however, and it makes a wonderful bed fellow for cheese and eggs. Today’s recipe would be wonderful for any meat free day menu, and it’s also fabulous picnic fodder and lunch box grub too. Out of wild garlic season, you can bake this tart with spring onions and a couple of cloves of garlic, for a similar flavour, and if you are bereft of Blue Wensleydale cheese, then any mild and creamy blue cheese will be fine as a substitute.
Serve a slice of this tart with fresh seasonal greens and salad, or as I served it, with new potatoes and wild garlic butter – recipe for that to follow very soon! That’s all for today, I will see you over the Easter weekend with another new recipe and a giveaway, have a wonderful Bank Holiday weekend, and try not to over indulge TOO much on chocolate eggs! Karen
More WILD GARLIC recipes on Lavender and Lovage: