Ingredients for a 28 cm tart pan:

• 1 round sheet of puff pastry

• 2–3 tablespoons sesame seeds

For the filling:

• About 250 g fresh wild garlic

• 2 shallots

• 2 cloves of garlic

• 40 g pine nuts

• Sesame oil

• 1/8 l cream

• 1/8 l milk

• 3 eggs

• 100 g grated Parmesan cheese

• Herb salt

• Freshly ground black pepper

• Paprika

• Nutmeg

For greasing the pan:

• Some fat or oil

Preparation:

Place the puff pastry in a lightly greased tart pan, press up the edges, and sprinkle the bottom with sesame seeds.

Wash, pat dry, and roughly chop the wild garlic. Peel and finely chop the shallots and garlic (remove the germ from the garlic). Toast the pine nuts in a dry pan and set aside.

Heat sesame oil in a pan and gently sauté the shallots and garlic.

For the custard, mix cream and milk, beat in the eggs, and stir in the grated Parmesan. Season with herb salt, black pepper, paprika, and nutmeg.

Pour the mixture into the tart shell and bake on the lowest oven rack at 180°C for about 25 minutes. Serve immediately.

My tips:

Outside of wild garlic season, you can use spinach or Swiss chard instead.
For finger food, divide the pastry and filling into small tartlet molds.

Product description:

Wild garlic is a hardy herb that was forgotten for a long time. Its flavor and ingredients are remarkable. The sulfur compounds (sulfides), typical of the allium family, are responsible for its strong smell. It should be eaten as fresh as possible due to its high moisture content. All parts of the plant are edible. It goes well in soups, salads, pasta, risottos, or mixed into cream cheese. It grows in deciduous forests and shady, moist areas. Be careful when picking it—wild garlic looks like lily of the valley or autumn crocus, which are poisonous. Rub the leaves: if they smell garlicky, it’s safe.