• 200g spring greens – like asparagus, peas, sliced courgette, chopped chard, scallions.
• 1 pack puff pastry, option to make your own of course
• 100g cream cheese
• 3 tablespoons wild garlic pesto
• Splash milk
• Sesame seeds to garnish
• Chopped wild garlic/parsley to garnish
• Side salad with vinaigrette to serve
METHOD
1. Chop the wild garlic a little to help your food mixer along. Place on the bottom of the mixer and put the cheese on top of the wild garlic. Add the almonds, lemon juice, salt and pepper.
2. Blitz this until it's a chunky texture and the wild garlic has been broken down. Now add the olive oil gradually until the consistency that you prefer.
3. I love chunky pesto for on toast or with steaks etc but you may want it smoother for a salad or vegetable dressing. I like to decorate the top with some of the flowers within the jar and pour over a little oil to cover the top and keep in fridge up to two weeks
4. To make the tart, place some baking paper across a baking tray. Decide if you want to make one big tart or 6 smaller ones
5. Drizzle the olive oil on the baking paper where your tarts will go. Sprinkle over the feta and your mixed greens
6. Smear the pastry with the cream cheese and pesto until well spread in. Flip the pesto side of the pastry onto the veggies
7. Brush the pastry with milk and sprinkle some seeds. Bake at 200C or 15-20mins until pastry has puffed up and is golden brown
8. Using a chopping board or wire rack, place it over the tart, press down and flip. Gently remove the baking paper. Garnish with chopped herbs and enjoy!
