Wild Garlic & Three Cheese Tomato Tart
Print recipe
| Serves | 7 to 8 slices |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Wild Garlic & Three Cheese Tomato Tart - A delightful summery tart (quiche) that makes good use of seasonal cherry tomatoes as well as odds and ends of cheese that may be lurking in the fridge, as well as ready-made puff pastry. (Use 2 cloves of chopped bulb garlic when wild garlic is out of season)
Ingredients
- 375g ready made puff pastry
- Butter, for greasing
- 6 free-range eggs
- 150ml full fat milk
- Salt and pepper, to taste
- 125g grated Cheddar cheese (mature or vintage Cheddar is best)
- 75g feta cheese, crumbled
- 75g Cheshire cheese, crumbled (Wensleydale can be used too)
- Small bunch of spring onions (trimmed and finely diced)
- Handful of wild garlic leaves (about 12 to 16 leaves, finely chopped)
- Cherry tomatoes on the vine (about 20 to 25 in small bunches)
- Extra wild garlic for the garnish (finely chopped)
Note
Wild Garlic & Three Cheese Tomato Tart - A delightful summery tart (quiche) that makes good use of seasonal cherry tomatoes as well as odds and ends of cheese that may be lurking in the fridge, as well as ready-made puff pastry. (Use 2 cloves of chopped bulb garlic when wild garlic is out of season)
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Grease a 22cm (9") pie plate/dish with butter and then line it with baking parchment. |
| Step 2 | If the pastry is ready-rolled, line the pie plate/dish with the pastry, leaving a wide strip of pastry for the edge of the crust. Ease the pastry into the lined pie plate/dish but do NOT stretch as it will shrink during baking. Take the strip of remaining pastry and cut it into 2 or 3 pieces, then wet the underside before adding it around the edge of the pastry to raise the crust higher - push it gently to make it stick to the existing pastry. (If pastry is in a block, roll the pastry out to fit the pie plate/dish and proceed as above) |
| Step 3 | Beat the eggs with the milk and season to taste with salt and pepper. Add the grated Cheddar cheese to the egg and milk mixture. |
| Step 4 | Scatter the feta cheese, Cheshire cheese, spring onions and wild garlic over the base of the pastry, then pour the egg and cheese mixture into the tart case. |
| Step 5 | Arrange the cherry tomatoes on the vine on top, and then scatter the remaining wild garlic over, gently pushing it into the egg and cheese mixture. |
| Step 6 | Bake in pre-heated oven for 45 minutes to 1 hour, checking after 30 minutes and turning around if it appears to be browning on one side only. The pastry will be puffed up and golden brown when fully baked, and the filling will be set with just a slight wobble and also golden brown. |
| Step 7 | Remove from the oven and allow to cool for 15 to 20 minutes before easing the tart out of the plate/dish and placing it on a large serving platter. |
| Step 8 | Cut into wedges to serve - makes 7 to 8 slices and is just as delicious when completely cold, which makes it suitable for taking on picnics or for the office lunch box. |
| Step 9 | Not suitable for freezing with the tomatoes, can be frozen without the tomatoes. |
