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The clocks have moved forward, and we are officially in Spring time. This month’s recipe is a bit of a ‘two for the price of one’ as we wanted to make full use of the abundance of wild garlic that is growing locally. Wild garlic can be used for many things but here we have paired it with new potatoes to serve alongside a spring vegetable tart. If you are looking to add more protein to the recipe you could easily swap the new potatoes for a tin of chickpeas. Just rinse and warm them through and then add the same garlicky dressing.
You will find wild garlic growing in damp woodland conditions. The large flat leaves appear above ground from January and it begins to bloom in April through to May. Wild garlic can be used in many recipes where you would normally use garlic as well as making a great green pesto. The Woodland trust have some top tips for foraging wild garlic here: Foraging and How to Make Wild Garlic Pesto – Woodland Trust . If you are not able to find any locally an alternative for this recipe is to use rocket leaves with some crushed garlic cloves.
In this recipe we have used a block of readymade puff pastry. Most ready-made puff pastry is vegan. You can buy pastry as a block or a ready-rolled sheet. Both are fine to use. If you buy a block, you’ll need a rolling pin to roll it out. If you’d like to have a go at making your own there are many recipes available online. Try searching for a rough-puff pastry to begin with.
You can choose any vegetables for the tart topping, the list here just a suggestion. Have a look at your local market or greengrocer to see what is in season and plentiful. By buying seasonal produce you are eating the food when it is at its best and supporting the local economy.
Serves 4-6 Prep time 10 minutes Cooking time 20 minutes
For the Tart
For the garlicky new potatoes
Click here to print the recipe: April Spring Tart Recipe
Click here for the shopping list: Shopping list April Spring Tarts
April is a busy month for gardeners and growers, its a good time for planting and harvesting the spring crop. Look out for rhubarb, purple sprouting broccoli, spring cabbages, cucumbers, asparagus, wild garlic and spring onions.