Wild Garlic Tart

Knead dough ingredients together, roll out in two batches between cling film and spread out a buttered grease pan (tray with high rim). Press seam well together and prick dough bottom with fork. Leave to cool for 1/2 hour – preferably in the freezer. Pre-bake on top for ten minutes at top heat.

Cut washed wild garlic into tender strips and sauté briefly in butter until collapsed.

Mix crumbled sheep’s cheese with curd cheese, eggs and spices, add chopped walnuts and cooled wild garlic, season to taste. Smooth the cheese cream in the pre-baked pastry case and sprinkle with coarsely grated Emmentaler.

Bake at 210 °C for another thirty minutes on the 2nd rack from the bottom.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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