Wild garlic shortcrust pastry tartlets with “exquisite goat´s milk cheese spread” and spring vegetables
Ingredients for 6 servings
For the wild garlic shortcrust pastry:
110 g butter
200 g flour
35 g wild garlic
For the filling and garnish:
150 g "Exquisite goat´s milk cheese spread"
50 g fresh peas
Lemon juice (freshly squeezed)
Sort, wash and dry the wild garlic leaves. Weigh and purée with the butter (warmed to room temperature) using a hand blender. Purée until you have a green wild garlic butter and refrigerate to cool for about 45 minutes.
Sift flour into a dish, add a pinch of salt and sugar and quickly knead in the chilled wild garlic butter. Spread the pastry on cling film to the thickness of a finger and wrap. Chill in the refrigerator for about 1 hour.
Preheat oven to 170°C.
Remove wild garlic pastry from the refrigerator and roll out to a thickness of 2–3 mm on a lightly floured work surface. Using a cutter or glass, cut out circles (about 11.5–12 cm diameter) to fit your tart rings and then fit pastry into the tart rings.
Blind bake on a baking sheet covered with baking paper at 170°C (middle shelf) for around 15–17 minutes. Halfway through the baking time, remove the blind baking material and return tartlets to the oven for the remaining time. Once baked, remove from the oven and leave to cool.
Stir “Exquisite goat´s milk cheese spread" until creamy and spread equally over the cooled tartlets. Clean, wash and dry spring vegetables. Cut the bottom woody ends off the green asparagus. Cook peas and asparagus in lightly salted water until firm to the bite and then quickly cool in iced water.
Cut the vegetables into a variety of shapes. Finely slice the spring onions. Halve some of the asparagus tips and leave some of them whole. Cut the asparagus spears into very thin strips using a potato peeler and roll up or cut into shorter pieces and cut the ends off diagonally. Halve the radishes or grate into thin slices or cut into small star shapes – whatever takes your fancy ;-)
Then arrange asymmetrically on the cheese topping and sprinkle with the peas. Mix a little olive oil and lemon juice and drizzle over the tartlets. Sprinkle with ground pepper.
Preparation time: approx. 2 minutes
Cooling time for wild garlic butter: approx. 45 minutes
Resting time for shortcrust pastry: approx. 1 hour
Level of difficulty: medium