Potato, wild garlic and yarg tarts recipe

[Celerity]

A classic comfort food gets a vibrant spring makeover with salsa verde

https://www.thetimes.com/uk/scotland/article/potato-wild-garlic-yarg-tarts-recipe-v9d3tbmfn

https://archive.ph/AHt2Y


Emily Black is the owner/chef at Ems & Co Pastry Shop in Crieff

Cheese, potato and garlic, a classic combination and harbinger of comfort. Feel free to substitute the cheeses for your favourites. The wild garlic salsa verde adds fresh vibrancy and is a good way to preserve one of the most exciting harvests of the year. We pick the wild garlic on beautiful walks around Crieff and enjoy these cheesy pastries at home with a bowl of spring pea soup and a cup of tea.

Makes 4 tarts

Ingredients

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 of 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
• 4tbsp wild garlic salsa verde
• 100g Cornish yarg (the one wrapped in wild garlic leaves is best)

Method

1. To make the salsa verde, bring a pan of water to the boil, season lightly with salt, and while the water is at a rolling boil, blanch the wild garlic leaves and spinach by plunging them into the boiling water for 30 seconds and then lifting the leaves into iced water. Lift the cooled greens out of the water and squeeze out the excess water. Transfer to a blender, add the rest of the ingredients, blend until smooth and add salt as desired. Store refrigerated in an airtight container for up to a week, or freeze for a month.

2. Slice the boiled Jersey Royals into thick slices, coat with olive oil, season with sea salt and roast at 180C for 15-20 min or until golden brown at the edges.

3. Cut your puff pastry into 7cm x 22cm rectangles. Spread the rectangles on a baking tray lined with greaseproof paper. Carefully arrange about 2 tbsp of caramelised onions in a line down the centre of each rectangle, leaving a 2cm border. Bake the puff pastry bases at 180C for approximately 15 min, until the pastry is cooked, and the bases are golden brown.

4. Spread your roast potato pieces across the tarts, cutting the potatoes in half if required. Cut the Winslade cheese into chunks and spread between the potatoes (be sure to remove the spruce collar from the cheese before slicing). Scatter the capers across the tarts and bake them for a further 2 min to soften the cheese.

5. Remove from the oven, spoon the salsa verde across each tart and liberally grate the Cornish yarg over the top.



Emily Black is the owner/chef at Ems & Co Pastry Shop in Crieff (https://www.emspastryshop.co.uk/)

[Easterncedar]

1. Yarg is interesting

You made me look it up!
Thanks - now I have learned something, I can go back to sleep.

[Celerity]

2. Cornish Yarg Garlic

https://rennetandrind.co.uk/products/cornish-yarg-garlic

A handmade cheese created from the same traditional 17th-century recipe as Cornish Yarg, but with a slight difference. The cheese is wrapped with edible wild garlic leaves plucked from the Lynher Dairies' Woodland. They impart a gentle garlicky flavour coupled with the traditional Yarg flavours of yoghurt and mushrooms. The leaves also lock in moisture to provide a firm and crumbly texture.

Matured on site at Rennet & Rind by Perry