Potato and Wild Garlic Tart - Albert Bartlett
Preheat the oven to 175°. Start with making the pastry. Combine the flour, butter and a good pinch of salt together in a mixing bowl.
Ingredients
- 225g plain flour
- 125g butter
- 1 large egg
- 500g Albert Barlett golden potatoes
- 150g butter
- 100g wild garlic leaves, stalks removed
- 4 eggs
- 300g double cream
- Salt and pepper
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