Wild Garlic & Three Cheese Tomato Tart – A delightful summery tart (quiche) which makes good use of seasonal cherry tomatoes as well as odds and ends of cheese that may be lurking in the fridge, and ready-made puff pastry. (Use 2 cloves of chopped bulb garlic when wild garlic is out of season)
Easy Summer Recipe
Picnics and Lunch Boxes
Finally, summer seems to have arrived with long, balmy days of unfettered sunshine and crystal clear azure skies. And, with it comes the desire to eat “sur l’herbe”, to spend less time in the kitchen and enjoy the outdoors. Today’s recipe for Wild Garlic & Three Cheese Tomato Tart is just the recipe you may have been looking for……using ready-made puff pastry (yes, PUFF pastry and NOT shortcrust pastry as is usually used in tarts and quiches) with seasonal cherry tomatoes on the vine. I had a few leaves of wild garlic left in the garden, hiding behind some bushy shrubs, which went into this tart, as well as some bits of cheese that were lurking at the back of the fridge. The tart was made recently for B and B guests who were staying with us, and it was proclaimed to be a culinary triumph! The leftovers were devoured by us next day, in the manner of an indoor picnic, with salad and cold potatoes.
This Wild Garlic & Three Cheese Tomato Tart looks so elegant that people will think you have slaved over a hot mixing bowl to make it, but, it is simplicity itself. To make sure my generous filling was contained in the pastry case, I added an extra “rim” to the tart before baking, which looks great, I think you’ll agree, and worked a treat. The combination of Cheddar, Cheshire and feta cheese also worked very well, but you can of course use any odds and ends of cheese you have at your disposal, maybe making it a two cheese tart, or even a five cheese tart! I know that quiches and tarts are usually made with shortcrust pastry, but I love the lightness and flakiness of puff pastry in this style of open-face pie. One tip, to make sure you don’t have the dreaded “soggy bottom”, you need to bake the tart in a slightly cooler oven than usual for puff pastry, and for longer. The results I think, speak for themselves as you can see from my photos – you will be rewarded with light puffy, pastry case filled with a creamy cheesy custard.
If you are bereft of wild garlic, never fear, add some extra spring onion tops (green onions/scallions) and a couple of cloves of bulb garlic. Having said that, if you’ve had the foresight to freeze some wild garlic, then that’s just fine and dandy too. Serve just slightly warm (at room temperature) after baking, or cold with salad and new potatoes. And, as I mentioned before, this luscious tart is very well-behaved when taken on picnics or when packed in the school or office lunch box. One more tip, just before serving, you can ease the stems off the vine tomatoes, the tomatoes will stay in place for that aesthetic look, but your guests won’t be chewing on baked tomato vines! The recipe is shared below on printable recipe card, and if you make this, PLEASE let me know how it was, and maybe what cheeses you used too! Have a great weekend, and see you next week with more recipes and traveller’s tales from home and abroad. Karen
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