Ramson Tart

Delicious Wild Garlic and Chicken Tart - Spring Recipe

The spring season brings with it a wealth of flavors and fresh ingredients, and wild garlic, also known as ramsons, is truly a star of this period. This tart with wild garlic and chicken breast is not only an explosion of flavors but also a fantastic way to enjoy the vitamins and minerals this plant offers. From its crunchy texture and creamy filling to the freshness of the ingredients, every bite is a celebration for the taste buds.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 6

Ingredients for the dough:
- 140 g cold butter, diced
- 260 g flour
- 1 egg
- A pinch of salt
- 4 tablespoons milk
- 1 egg for brushing

Ingredients for the filling:
- 300 g chicken breast
- 1 small zucchini
- 1 red bell pepper
- Wild garlic (about 4-5 bunches, depending on preference)
- 1 onion
- Salt and freshly ground pepper, to taste
- 300 ml milk
- 1 teaspoon cornstarch
- Oil for sautéing

Preparing the dough:

1. Mix the ingredients: In a large bowl, combine the flour with the salt. Add the cold butter and, using your fingers, work it until the mixture resembles fine crumbs. This helps achieve a flaky dough.

2. Incorporate the egg and milk: Add the egg and milk, mixing gently until you obtain a smooth dough. If the dough is too sticky, add a little more flour.

3. Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential for achieving a crispy crust.

Preparing the filling:

1. Prepare the vegetables: Peel and finely chop the onion. The zucchini and bell pepper should be peeled and sliced into rounds or thin strips. The wild garlic, well washed, should be finely chopped.

2. Sauté the onion: In a pan, add a tablespoon of oil and sauté the onion over medium heat until it becomes translucent. This will add extra flavor to the filling.

3. Cook the chicken breast: Cut the chicken breast into small cubes and add it to the pan, allowing it to brown slightly on both sides. Remove it to a plate and let it cool.

4. Prepare the vegetables: In the same pan, add the zucchini and bell pepper, cooking them for 3-4 minutes until they become slightly soft. These will add a crunchy texture to the filling.

5. Milk mixture: In a small pot, heat the milk with salt, pepper, and cornstarch. Stir continuously until it thickens slightly. Once ready, add the sautéed onion, chopped wild garlic, and chicken cubes.

Assembling the tart:

1. Roll out the dough: Remove the dough from the refrigerator and, on a floured surface, roll it out into a sheet about 1.5 cm thick. Place it in the tart pan (lined with butter and flour) and trim the excess dough from the edges.

2. Pre-bake the dough: Prick the dough with a fork to prevent air bubbles from forming and bake it in the preheated oven at 180°C for 15 minutes. This step will ensure a well-baked crust.

3. Fill the tart: Remove the pan from the oven and add the meat and vegetable mixture. Spread it evenly, then decorate with leftover strips of dough to form a lattice (optional).

4. Brush and bake: Brush the surface with a beaten egg for a golden and appetizing crust. Bake the tart at 180°C for 35-40 minutes, or until golden.

Serving and delicious combinations:

Once the tart is ready, let it cool slightly before slicing. It is delicious served warm, but also at room temperature. You can accompany it with a freshly chopped green salad, dressed with lemon and olive oil. For a truly special experience, I recommend enjoying it with a glass of cold beer or a dry white wine.

Useful tips for a perfect tart:

- Choose fresh wild garlic: Make sure the wild garlic you use is fresh. It has a strong garlic smell, and the leaves should be green and crispy.
- Experiment with the filling: If you want a vegetarian version, you can replace the chicken breast with mushrooms or tofu. Also, add feta or mozzarella cheese for a more intense flavor.
- Store the tart: If you have leftovers, the tart keeps well in the refrigerator for 2-3 days and can be reheated in the oven.

Frequently asked questions:

1. Can I use other greens instead of wild garlic?
Absolutely! If wild garlic is not available, you can use spinach or nettles for a similar filling.

2. Is this tart suitable for vegans?
Yes, by replacing the butter with vegan margarine, the egg with a vegan substitute (such as banana puree or applesauce), and using tofu or vegetables for the filling, you can create a delicious vegan version.

3. How long can I keep the tart in the freezer?
The tart can be successfully frozen. Make sure it is well covered to prevent freezer burn. It can be kept for up to 3 months.

So, I invite you to try this wild garlic and chicken tart, a simple and quick recipe full of flavor that will surely become a favorite in your home. Enjoy your meal!

 Ingredients: for the dough: 140 g butter 260 g flour 1 egg a pinch of salt 4 tablespoons milk 1 egg for brushing for the filling: 300 g chicken breast 1 zucchini 1 red bell pepper wild garlic, about as much as your heart can hold, I used about 4-5 bunches....I think?! 1 onion salt and freshly ground pepper 300 ml milk 1 teaspoon starch oil

 Tags:  wild garlic tart