Spring onion tart with wild green garlic










I always have spare bits of pastry dough in the freezer from when I make some for a smaller tart or when plans change and many days they have been supper savers or made light work of a quick fruit tart for dessert. If you’ll do the same you know what I am talking about: making pastry is not exactly hard labour but sometimes it seems that way. Then you are really glad to have homemade frozen short crust at your finger tips. Just remember that labelling helps is really essential when you do not want to end up with savoury filling in a sweet dough.

Spring brings us again the bounty of fresh vegetables, delicious rich eggs and cream and about time to! There is fragrant Bärlauch (wild green garlic leaves) again and wonderful fresh spring onions, both perfect for a tart to celebrate the beginning of spring. They may seem simple, almost humble ingredients, though the result is a more than impressive. Feel free to glam it up with asparagus, morels etc. which I am not averse to but please try this simple version out first, it is worth it.

Only a few weeks to go now where we can hardly contain our excitement and are busy setting up everything, all double of course… My Mum was here and did a lot of things I can’t even think about doing anymore let alone move or bent down to pick up. My feet are disappearing from sight and I would be thankful for the installation of a crane to get up more elegantly from the sofa. And the weather, why this return to winter after balmy temperatures where I could actually wear flip-flops? Just a few minor wishes…


Some more spring recipes: Bärlauchsuppe (wild garlic soup), charred spring onions with romesco sauce, spring pasta with green asparagus & morels, broad bean bruschette, Meyer lemon risotto with green asparagus, Meyer lemon squares, wild garlic pesto, duck eggs with almond dukkah, rhubarb-almond-orange loaf cake with streusel, rhubarb sheet cake, strawberry-rhubarb crumble with rosewater



spring onion tart with wild garlic leaves

Spring onion tart with green garlic leaves

Pastry from Mimi Thorisson’s A Kitchen in France, filling adapted from Maria Helm Sinskey’s The Vineyard Kitchen


Short crust pastry:

240g / 2 cups flour
½ teaspoon salt
125g cold butter, diced
1 egg
3 tablespoons cold water


Either decant all ingredients into a food processor and blitz to a crumbly mixture or rub them together with your hands. Push the crumbles together into a dough, form into a flat disc, wrap in cling film and store in the fridge for at least 1 hour.

Roll out the dough on a lightly floured work surface to about 5mm / ¼ inch thickness and line a 10 inch / 25 cm tart pan or pie dish. Prick the dough all over with a fork and keep in the fridge until use.

Preheat the oven to 200° C / 400° F.

Take the tart shell out of the fridge and fill with a bit of parchment paper as well as pie weights and blind bake for about 10 minutes. Meanwhile, prepare the filling.




1 bunch of spring onions (6-8)
ca. 10 wild garlic leaves (Bärlauch)
2 eggs
250ml / 1 cup sour cream or 100g mascarpone & 60ml of milk
1 teaspoon flour
a pinch of freshly grated nutmeg
salt, pepper


Cut spring onions into 1cm / ½ inch pieces and chop the wild garlic. Melt butter in a pan over medium-low heat and sauté the spring onions for 1-2 minutes, just to take the rawness away but not leave any of the fresh green and white colours. Add wild garlic and wilt for 30 seconds. Set aside to cool.

Whisk eggs, sour cream and 1 teaspoon of flour together, season with a pinch of nutmeg and generously with salt & pepper.

Take your prebaked tart shell out of the oven, remove parchment with pie weights or cherry stones. Fill the pastry with sautéed spring onions & wild garlic leaves and cover with the egg cream. Bake for about 30-40 minutes in the middle or nearer the top of a preheated oven (200°C / 400° F) until golden.



Deutsches Rezept:

spring onion tart with wild garlic leaves

Frühlingszwiebeltarte mit Bärlauch

Mürbeteig aus Mimi Thorisson’s A Kitchen in France, Füllung nach Maria Helm Sinskey’s The Vineyard Kitchen



240g Mehl
½ TL Salz
125g kalte Butter, in Würfeln
1 Ei
3 EL kaltes Wasser


Entweder alle Zutaten in eine Küchenmaschine geben und in Intervallen zu einer krümeligen Mixtur verarbeiten oder die Zutaten für den Teig mit den Händen zusammenreiben. Aus den Krümeln mit kalten Händen eine flache Teigscheibe formen, diese in Folie wickeln und für mindestens 1 Stunde im Kühlschrank ruhen lassen.

Den Teig auf einer bemehlten Oberfläche ca. 5mm dick ausrollen und damit eine 25cm große Tarteform auskleiden. Den Teigboden mehrfach mit einer Gabel einstechen und bis zur Verwendung im Kühlschrank aufbewahren.

Backofen auf 200° C vorheizen.

Boden aus dem Kühlschrank nehmen, mit Backpapier auskleiden und Kirschkernen, trockenen Hülsenfrüchten oder Backgewichten füllen und für ca. 10 Minuten blind backen. In der Zwischenzeit die Füllung vorbereiten.




1 Bund Frühlingszwiebeln (6-8)
ca. 10 Bärlauchblätter
2 Eier
250ml Crème fraîche oder 100g Mascarpone verrührt mit 60ml Milch
1 EL Mehl
eine Prise Muskatnuss
Salz, Pfeffer


Frühlingszwiebeln in 1cm große Stücke schneiden und den Bärlauch grob hacken. Butter in einer Pfanne bei mittlerer Hitze schmelzen und die Frühlingszwiebeln für ca. 1-2 Minuten sautieren ohne sie zu bräunen sondern um den rohen Zwiebelgeschmack zu mildern. Bärlauch hinzufügen und 30 Sekunden darin welken lassen. Zum abkühlen an die Seite stellen.

Eier, Crème fraîche und 1EL Mehl verrühren, mit einer Prise Muskatnuss und ausreichend Salz & Pfeffer würzen.

Den vorgebackenen Mürbeteigboden aus dem Ofen nehmen, Backpapier sowie Gewichte entfernen. Den Boden mit der Frühlingszwiebel-Bärlauchmischung füllen und mit der Eiercreme begießen. Die Tarte für weitere 30-40 Minuten in der Mitte oder auf einer oberen Schiene des vorgeheizten Ofens (200°C / 400° F) goldbraun backen.


19 thoughts on “Spring onion tart with wild green garlic

    • Thanks, Amanda! Double trouble (& circumference), double joy – that’s my motto for now. Enjoying spring to the max here, even the tempestuous April weather. Hope you are well, too.
      N xxx

  1. Goodness, you are so organised! Though I know what you mean about not labelling things properly. I always think I’ll remember what it is then of course have to defrost it before I find out. Your tart looks divine, can almost smell it cooking from here. Lx

    • Thanks, Linda. Not really, I just learned the hard way, over and over again. Though I admit to the odd OTT strain bordering on OCD in some areas, like Christmas cookies and a few other thing like packing the car to go on holiday. N

    • Liebe Gerlinde, ganz lieben Dank. You know I read your comment about not getting white asparagus in CA and I remember the feeling though I know a place where you can get it. It is not really the same as getting it fresh from the field as it comes in the German Spargelzeit but desperate times, you know. I remember that my vegetable guys in Mountain View (the Milk Pail, California St. @ San Antonio Rd) had some ever so often (along with the equally missed quark), if you are passing or in the area. 😉 N xx

      • Thanks Nicole, the next time I’m in Mountain View I will check it out. Whole Foods had white asparagus last year but it was old and I made soup with it. I get my Quark from Escalon when I come back from Pinecrest. I also have a yogurt machine that I turned into a quark making machine. I can’t live without my quark. My next project is making Kochkäse.

      • Yep, that’s the problem with white asparagus outside Germany & France, not really what we would call fresh. How do you make Quark? I guess somewhat similar to yoghurt but recipe, please? N xx

  2. Oh, what a gorgeous idea! For the second year in a row, we’ve been too disorganized to get out and harvest the wild garlic before it was gone. 😦 And, as for you, hang in there!

  3. A big yes to freezing tart pastry! Love your filling here, spring in a tart shell.
    I remember so well how exciting I was when setting up all the baby stuff for the first time…..best time in my life, full of anticipation and love and all other things all those hormones are capable of 😉 Wonderful, Nicole!

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