Wild Garlic and Red Onion Tart

Spring is the perfect time to forage for wild garlic, which can be found in the shady damp conditions of woodlands and forests; it’s hard to miss because of its pungent garlicky aroma. It has a lighter flavour than garlic bulbs and can be eaten either raw or cooked. Wild garlic should be foraged responsibly by only taking what you need of the leaves, leaving the root intact for next year’s crop.