Wild Garlic & English Blue Cheese Tart



Preparation info

  • Difficulty


  • Makes



Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A delightful seasonal tart that makes good use of wild garlic in the spring and uses Blue Wensleydale cheese which is a fabulously creamy, crumbly and light blue cheese compared to other blue cheeses. When wild garlic is not in season just substitute spring onions and a couple of garlic cloves for a similar taste and flavour. Similarly, Blue Wensleydale cheese can be substituted with another mild blue cheese too.


  • A little butter for frying
  • 1 small onion, peeled and finely diced
  • Large bunch of wild garlic, about 75g to 100g, finely chopped
  • 125 g Blue Wensleydale cheese, crumbled, or blue cheese of your choice
  • 4 large free-range eggs
  • 300 ml crème fraîche
  • Salt and pepper
  • 1 x 230 g ready rolled puff pastry, or homemade puff pastry


  1. Pre-heat the oven to 200°C/400°F/Gas mark 6. Grease and line a loose-bottomed flan/tart/pie dish, 8” (20cms) in diameter.
  2. Melt the butter over a low heat and gently sauté the diced onions for 2 to 3 minutes, so they are just starting to go soft. Add the wild garlic and allow them to wilt for 1 to 2 minutes.
  3. In a large jug or bowl with a pouring lip, whisk the eggs and crème fraîche together; season to taste and then add the crumbled blue cheese.
  4. Place the prepared flan dish on a large baking sheet and line the flan dish with the ready-rolled puff pastry, then prick all over the bottom of the pastry with a fork. Spoon the onions and wild garlic over the pastry and then pour the cheese and egg mixture over the top.
  5. Carefully put the tart into the oven and bake for 25 to 30 minutes, or until the pastry has puffed up, the filling has set but with a “wobble” and the underside of the pastry is golden brown.
  6. Take the tart out of the oven and allow to cool for about 5 minutes, then carefully slide it up and out of the flan dish by pushing the loose bottom up and allow it too cool for a further 5 minutes on a wire rack.
  7. Carefully ease the tart off the loose bottom, and peel away the baking paper and sit it on a serving platter or plate.
  8. Serve at room temperature cut into wedges with salad, new potatoes and seasonal greens. Perfect for picnics and lunch boxes and this tart also freezes well.