Wild garlic, mushroom and cheese tart

Wild garlic, mushroom and cheese tart – A spring delicacy

The wild garlic, mushroom and cheese tart is a recipe that combines the delicate flavors with the crunchy texture of a perfect crust, paying homage to seasonal ingredients. This tart is not only a tasty choice but also an opportunity to celebrate nature and fresh ingredients. In this recipe, we will explore the necessary steps to create a delicious, flavorful tart, perfect for a spring meal or a special dinner.

Preparation time: 1 hour
Baking time: 55 minutes
Total time: 1 hour and 55 minutes
Number of servings: 8

Ingredients:

For the crust:
- 250 g flour
- 100 g margarine (or butter, if you prefer)
- 1 egg
- 6 tablespoons cold water
- a pinch of salt

For the filling:
- 500 g oyster mushrooms
- a generous handful of wild garlic (about 100 g)
- 2 leeks
- 3 eggs
- 100 g sheep telemea cheese
- 100 g ricotta
- 4 sun-dried tomatoes in oil
- a small bunch of dill
- sunflower oil, for sautéing
- salt, to taste

Preparing this tart is a satisfying experience, and its delicious taste will satisfy even the most refined taste buds. Let’s get started!

Step 1: Preparing the crust

1. In a large bowl, combine the flour with the margarine (or butter) at room temperature. Use your fingers to rub the margarine into the flour until you achieve a crumbly texture. This is the perfect base for a crunchy tart.

2. Add the egg and a pinch of salt, then gradually incorporate the cold water. Knead the dough until it becomes smooth and elastic. If it is too sticky, you can add a little more flour.

3. Once the dough is ready, form it into a ball, wrap it in plastic wrap, and refrigerate for about 5 hours. This step is essential for achieving a tender crust, and chilling will help the dough retain its shape during baking.

Step 2: Preparing the filling

1. While the dough is chilling in the refrigerator, you can prepare the filling. Clean and wash the mushrooms, then chop them into small cubes. Also, clean the leeks and slice them into thin rounds, and cut the wild garlic into strips.

2. In a large skillet, add a splash of sunflower oil and sauté the leek rounds over medium heat until they become translucent (about 5-7 minutes).

3. Add the wild garlic and continue to sauté until it softens, then add the mushrooms. Sprinkle a teaspoon of salt and cook the mixture until the mushrooms release their liquid and it reduces almost completely. Make sure the mixture is well cooked, and when ready, let it cool slightly.

Step 3: Combining the ingredients

1. In a separate bowl, combine the telemea cheese with the ricotta, eggs, chopped sun-dried tomatoes, and finely chopped dill. Mix well until you achieve a homogeneous composition.

2. Add the mushroom and wild garlic mixture to the cheese mixture, stirring gently to avoid breaking the texture.

Step 4: Assembling the tart

1. Remove the dough from the refrigerator and roll it out on a floured surface. Use a rolling pin to obtain a sheet about 5 mm thick.

2. Transfer the dough sheet into a greased ceramic dish, making sure to cover the edges well. Trim the excess dough from the edges.

3. Place the dish in the refrigerator for 15 minutes to chill again.

4. Preheat the oven to 180 degrees Celsius. Remove the dish from the refrigerator, prick the dough with a fork to prevent air bubbles, and bake for 10 minutes.

5. After this interval, remove the dough from the oven and add the mushroom and cheese mixture on top. You can decorate the tart with strips of the remaining dough, placing them on top of the mixture.

6. Bake the tart in the oven for 45 minutes or until it becomes golden and firm to the touch.

Step 5: Serving

1. Once the tart is ready, let it cool slightly before cutting it. Serving it warm is ideal, but you can also enjoy it cold as an appetizer.

2. A delicious combination would be to serve it alongside a fresh spring salad or with a garlic yogurt sauce. Additionally, a bottle of white wine or herbal tea would perfectly complement the meal.

Helpful tips:
- If you don’t have wild garlic on hand, you can use green garlic or spring onions to add a similar flavor.
- Replace the oyster mushrooms with any other type of preferred mushrooms, such as champignon or porcini.
- For a more intense flavor, add spices like pepper or chili flakes to the filling.

Nutritional benefits:
This tart is full of healthy ingredients:
- Wild garlic is rich in antioxidants and has antibacterial properties.
- Mushrooms provide plant-based protein and dietary fiber.
- Telemea cheese and ricotta add calcium and protein.

Frequently asked questions:
1. Can I use other types of cheese?
Yes, you can experiment with feta or goat cheese for a different taste.

2. How long does the tart last?
The tart keeps well in the refrigerator for 2-3 days, but it is best fresh out of the oven.

3. Can I freeze the tart?
It is recommended to freeze it before baking. Wrap it well and keep it in the freezer. When you want to prepare it, let it thaw in the refrigerator and bake it according to the instructions.

This wild garlic, mushroom, and cheese tart is a simple yet flavorful recipe that is sure to impress anyone who enjoys it. We wish you success in preparing it and enjoy every bite!