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Wild Garlic Galette

Easy to make and very tasty. If you aren’t able to find wild garlic, or out of season, crush a clove of garlic and use spinach

It’s wild garlic season and if, like me, you go walking in the mornings before work, you may be lucky enough to come across some growing near you. Look out for the beautiful white flowers that come out later in the season, around the end of May. You can eat the whole thing, leaves, stems and flowers and it makes a wonderful garlicky substitute for spinach


1 pack ready rolled puff pastry

1 tablespoon Dijon mustard

2 tablespoons olive oil

1 large onion – finely sliced into half rings

1 large handful of wild garlic leaves – roughly chopped

6 large eggs

Splash of milk

100g extra mature cheddar cheese – grated


Freshly ground black pepper

Heat the oven to 200C or 180C fan

Line a deep pie dish with the pastry, folding any pieces hanging over the edge to create a thick edge, top with a square of greaseproof paper and cover with baking beans. Pop it in the oven for 10 minutes, remove the beans and paper and return for a further 3-4 minutes to dry the bottom of the pastry a little. leave to cool slightly then spread the Dijon mustard over the base of the pastry case

Heat the oil in a large frying pan and fry the onion on a medium heat until softened and browned then add the wild garlic leaves and cook until wilted, then allow to cool a little

In a large bowl, crack the 6 eggs, add a splash of milk and the grated cheese. Tip in the onion and garlic, season, mix well then pour into the pastry case and return to the oven for 50 minutes to an hour until the top has browned and the filling has set and risen

Serve warm or cold with green salad