‘Wild garlic has a short season – only as long as the bluebells, and it’s delicious pan fried with a little butter,’ says Emily Scott of The Harbour Restaurant.
1. To make the pastry: put the flour, butter and salt in a food processor and mix until it looks like breadcrumbs. Add the egg yolk and pour in the milk gradually. Stop adding the milk as soon as the dough starts to come together. Turn out and knead lightly, then wrap in clingfilm. Chill for half an hour.
2. On a lightly floured surface, roll the pastry out thinly and line a 25cm tart tin, letting the excess pastry hang over the edges. Line the pastry case with greaseproof paper, fill with baking beans and place in an oven pre-heated to 70°c/gas ¼. Bake for 20 minutes then take out of the oven and remove the paper and beans. Lightly prick the base with a fork, trim the edges, turn the oven up to 180°c/gas 4 and return to the oven for 5 minutes.
3. Put the leeks into a saucepan with 100ml water and the butter, and season. Bring to a low simmer, then cover and cook gently for 10 minutes. Drain well, reserving the cooking liquor. Spread the leeks in the tart case and cover with the cheese.
4. Put the eggs and egg yolks, cream and leek liquor in a bowl and beat until smooth. Season to taste and pour over the cheese and leeks. Put the tart back into the oven and bake for about 30 minutes. Serve with wild garlic panfried in butter.
The Harbour Restaurant, 1 Middle Street, Port Isaac, Cornwall, PL29 3RH.