Savory Tarts with Potato, Wild Garlic, and Cheese

The pairing of cheese, potatoes, and garlic is a timeless classic, known for its comforting flavors. Feel free to swap in your favorite cheeses for a personalized touch. The addition of wild garlic salsa verde brings a lively freshness and serves as a fantastic way to enjoy one of the most vibrant seasonal ingredients. We gather wild garlic during scenic walks near Crieff and savor these delicious tarts at home alongside a bowl of spring pea soup and a warm cup of tea.

Makes 4 tarts

For the salsa verde

• 200g wild garlic leaves
• 100g baby spinach
• 100g flat-leaf parsley
• 2 tbsp lilliput capers
• 1 tsp lemon zest
• 1 tsp lemon juice
• 300ml extra virgin olive oil
• 1 tsp caster sugar
• 1 tsp sherry vinegar
• Salt to taste

For the tarts

• 6 Jersey Royals, boiled with skin on
• 100ml extra virgin olive oil
• Shop-bought ready-rolled puff pastry
• 8 tbsp caramelised onions
• 250g Winslade cheese
• 1 tbsp lilliput capers
• 4 tbsp wild garlic salsa verde
• 100g Cornish yarg (preferably wrapped in wild garlic leaves)

Method

1. To prepare the salsa verde, start by bringing a pot of water to a boil. Lightly season the water with salt, then blanch the wild garlic leaves and spinach by immersing them in the boiling water for 30 seconds before transferring them to an ice bath. Once cooled, drain the greens and squeeze out any excess water. Place the greens in a blender, add the remaining ingredients, blend until smooth, and season with salt as needed. Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.

2. Slice the boiled Jersey Royals into thick pieces, drizzle with olive oil, season with sea salt, and roast in an oven at 180°C for 15-20 minutes, or until they are golden brown around the edges.

3. Cut the puff pastry into rectangles measuring 7cm x 22cm. Arrange the rectangles on a baking tray lined with greaseproof paper. Evenly distribute approximately 2 tablespoons of caramelised onions in a line down the center of each rectangle, leaving a 2cm border on each side. Bake the puff pastry bases at 180°C for about 15 minutes, or until the pastry is fully cooked and golden brown.

4. Top the tarts with the roasted potato pieces, cutting them in half if necessary. Chop the Winslade cheese into chunks and place them among the potatoes (don’t forget to remove the spruce collar from the cheese). Sprinkle the capers over the tarts and return to the oven for an additional 2 minutes to allow the cheese to soften.

5. Once out of the oven, drizzle the salsa verde over each tart and generously grate the Cornish yarg on top.

Emily Black, a culinary expert, crafts these delicious offerings at her pastry shop in Crieff.