Wild garlic is a spring treasure… We can’t get tired of it!
For one pie
- 1 puff pastry
- 3 eggs
- 350g (12 oz) of grated cheese (gruyère, comté…)
- 300ml (11/3 cup) of liquid cream
- 25 wild garlic leaves
- Wild garlic flowers
- 1 pinch of fleur de sel
- Ground pepper
Roll the pastry out into a tart dish. Prick the bottom with a fork.
In a bowl, beat the eggs with a fork, then add the cream, the cheese and about 20 chopped wild garlic leaves. Add a pinch of fleur de sel and ground pepper. Mix well and pour on the pastry. Garnish the pie with the rest of the leaves and flowers.
Bake in preheat oven, at 180°C (350°F), for about half an hour, until the pie is golden-brown.
Enjoy with a salad. Don’t hesitate to sprinkle wild garlic flowers on the pie and on the salad, they have a delicious taste.
Plates: Praiana @ Bernardaud