Wild garlic tart
Since the first wild garlic bunches appear at the market, I immediately think of new recipes. This time I wanted to use wild garlic in a savory tart, but not a baked one, rather with a raw seed-based crust, perfect for days when you want something different or have guests. I made the mini tart version because they are easy to portion and look good on a platter. It's not a difficult recipe, but it requires a bit of organization beforehand for hydrating the seeds. Quick Info Total time: approx. 12 hours (including seed hydration) Effective preparation time: 30-40 minutes Dehydrating or baking time: 4-5 hours in a dehydrator or 15-20 minutes in the oven Servings: 6 mini tarts Difficulty: medium Recipe type: appetizer, suitable for festive platters or gatherings with friends Ingredients For the crust: 3/4 cup sunflower seeds (soaked overnight) 1/2 cup hemp seeds 1/2 cup pitted Kalamata olives 3/4 cup sun-dried tomatoes (soaked overnight) juice of 1/2 lemon Himalayan pink salt (to taste) pepper (to taste) 1 tablespoon nutritional yeast flakes 3 tablespoons ground flaxseeds 1 teaspoon dried oregano 2 tablespoons melted coconut oil (optional) For the filling: 3 avocados 1 bunch of wild garlic (or less, to taste) juice of 1/2 lemon 1 cucumber Himalayan pink salt (to taste) 1 green onion radish sprouts (or other microgreens, to preference) For decoration: cherry tomatoes radish sprouts or other greens (optional) Preparation method 1. Hydrate the seeds and tomatoes Put the sunflower seeds and sun-dried tomatoes in cold water, each in a separate bowl, and let them soak overnight (8-12 hours). Drain well before use. For the sunflower seeds, rinse under water and, if you have the patience, remove as much of the skin as possible. 2. Prepare the crust mixture In a food processor with an S blade, combine the soaked sunflower seeds, hemp seeds, pitted olives, soaked sun-dried tomatoes, lemon juice, salt, pepper, nutritional yeast, ground flaxseeds, oregano, and coconut oil (if using). Process until everything is blended into a fairly fine paste. The texture remains moist and sticky, not hard. 3. Form the tart crusts Take a tablespoon of the mixture and shape small crusts in mini tart molds. You can use silicone molds or any small round shape. Press the mixture into the bottom and sides of the mold, so it forms a little basket. The mixture is soft and can be easily shaped with wet hands or the back of a spoon. 4. Dehydrate or bake the crusts If you have a dehydrator, place the molds on trays and let them dehydrate for 4-5 hours until they are stable enough to be filled. If you don’t have a dehydrator, you can put the molds in a preheated oven on the lowest setting for 15-20 minutes. Don’t dry them too much, so they don’t become brittle. 5. Prepare the wild garlic avocado cream Peel the avocados and place the flesh in a blender or food processor. Add the wild garlic (better to start with half a bunch, as wild garlic is intense; you can add more to taste), salt, and lemon juice. Blend until you get a smooth green cream. Taste and adjust if you want more salt, lemon, or wild garlic. 6. Mix the vegetables for the filling Dice the cucumber into small cubes and slice the green onion very thinly. Add them to the avocado and wild garlic cream, along with the sprouts (to taste). Gently mix with a spoon, being careful not to overmix, so the texture remains. 7. Assemble the tarts Remove the crusts from the molds once they have stabilized. Fill each crust with the avocado and wild garlic cream mixed with the vegetables. Top with halved cherry tomatoes and additional sprouts if you have. Why I make this recipe often These tarts are great when you want something quick, without actual baking, using ingredients that are readily available in spring. They can be prepared in advance, look good on any platter, and the filling is fresh and filling. The fact that the crust doesn’t need baking shortens the active work time. Tips and variations Tips - If you don’t have an S blade food processor, you can use a more powerful blender, but you need to stop and scrape the edges often. - To prevent the crusts from sticking, silicone molds are the most practical. - The avocado should be well-ripened for a smooth cream. - Wild garlic can be very strong – add in increments and taste. Substitutions - Wild garlic can be replaced with spinach or parsley, but the flavor will be much milder. - You can use green olives if you don’t have Kalamata, but the taste will be different, less intense. - Coconut oil is optional; it helps stabilize the crust, but you can skip it. Variations - You can add pumpkin seeds or nuts to the crust mixture for a different texture. - You can replace the sprouts with sunflower microgreens or whatever you have on hand. - For a spicier flavor, add a little chili powder or chili flakes to the crust or cream. Serving ideas - They are suitable for party platters as an appetizer. - They can also be served as a hearty breakfast with extra salad. - You can spread the cream directly on slices of bread if you don’t want to make tart crusts. Frequently asked questions 1. Can I make a large tart, not mini tarts? Yes, you can use a larger mold, but the crust will be harder to remove whole. It’s safer to serve it directly from the mold or to use parchment paper. 2. Can I keep the tart crusts for a few days? The crusts last in the fridge for two to three days, especially if they are well-dried. They can be dried even more, but then they become crunchy. 3. How do I choose the right wild garlic for the recipe? Look for bunches with green leaves, without spots or dry tips. More mature wild garlic has a more intense flavor. 4. Can I use sun-dried tomatoes instead of oven-dried ones? Yes, any sun-dried tomatoes work, as long as they are rehydrated beforehand and without added oil. 5. Is Himalayan pink salt necessary, or can I use regular salt? Any salt can be used, pink or regular, according to preference. Nutritional values Estimation for one mini tart (out of 6): Calories: 220-250 Protein: 5-6 g Fat: 17-20 g (mostly from avocado, seeds, and coconut oil) Carbohydrates: 12-15 g Fiber: 5-7 g These are approximate values and may vary depending on the avocado and the amount of seeds or oil. Storage and reheating The crusts can be stored in the fridge for 2-3 days without the cream. Avocado creams should be consumed as soon as possible, ideally on the day they are made. If filled, the tarts last a maximum of one day in the fridge in a well-closed container. They are not suitable for reheating.
Preparation
After soaking overnight, the sunflower seeds are washed well and as much of their skin as possible is removed. They are then placed in a food processor with an S blade, along with all the other ingredients, and processed until everything is finely ground and homogenized. The mixture turned out very soft, so I patiently shaped it into tart forms and dehydrated them for a few hours (4-5), just enough to make them stable. If you don’t have a dehydrator, you can try placing them in a preheated oven for 15-20 minutes. For the filling, everything is as simple as it can be. We put the avocado in a blender or food processor until we get a cream. Then we add the bunch of wild garlic. Keep in mind its size, as it can be quite spicy. It might be good to start with a small amount and add more later. We also add salt and lemon juice and blend until we have a wonderful green cream. We place the cream in a bowl, then add the cucumber cut into small slices, the green onion cut into thin rounds, and radish sprouts or other herbs (as much as you like). We mix them with a spoon, and the filling is ready, which we put into the tarts and then beautifully decorate with cherry tomatoes and sprouts. I made 6 tarts. They are perfect when you have guests, for a party, or during holidays because they are very beautiful and easy to serve. With love, Valentina
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