Wild Garlic and New Potato Crostata

This wild garlic crostata is a seasonal celebration in tart form, pairing a flaky wholemeal crust with spring vegetables and a tomato base. New potatoes bring comfort, wild garlic adds brightness, and a scattering of thyme ties it all together. It’s humble to make but always draws compliments — a dish to linger over with friends or take outdoors.

Dollop of almond and cashew ricotta on top of tomato and new potato crostata

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Main, Snack

Cuisine Italian-ish Simplicity

Servings people

Calories 235

Ingredients

Ingredients for the pastry

150 g wholemeal plain flour
75 g Stork baking block
⅛ tsp salt
3 tbsp cold water

Ingredients for the filling

60 g passata
250 g new potatoes | cooked and sliced lengthways 4mm thick
15 g wild garlic leaves | sliced into ribbons 5mm wide
70 g leek | finely shredded
150 g cherry tomatoes | sliced 4mm thick
⅛ tsp salt
1 unit dried thyme | generous pinch!
1 tsp extra virgin olive oil

Instructions

Make the pastry

Mix the salt into the flour. Then rub the fat into the flour either by hand or by 'pulsing' in a food processor (preferred method; keeps fat colder). Then add the water and proceed to mix into a ball. Knead the ball on a floured work surface for a couple of minutes so that the gluten is activated and it's a nice soft pliable ball. Press the ball down to flatten, cover with clingfilm and put into the fridge for 30 minutes to chill.
150 g wholemeal plain flour, 75 g Stork baking block, ⅛ tsp salt, 3 tbsp cold water

Prepare the filling

Prepare the ingredients listed and put into separate containers ready.
Preheat the oven to 200℃ (220 conventional) and get out a large baking sheet. Line with baking paper if necessary.

Roll the pastry

Flour the work surface lightly. Roll out the pastry, turn it quarter turns between rolls. To keep an even thickness, remember not to roll to the edge. Sprinkle a little flour on the top of the pastry as it rolls out. Roll to 2-3mm thick.
When you're happy with it, and the oven is at the correct temperature, put the rolling pin onto the pastry and use the rolling pin to carry the pastry to the baking sheet.
Leave approximately 4cm at the edge untouched. Cover the surface of the pastry with the passata. Once that liquid is on the surface, move nimbly: scatter the potatoes, wild garlic, leeks, tomatoes, dried thyme, salt and finally the olive oil (shaken over in best cheffy fashion!).
Fold over the pastry edges and move around the edges to make it a good shape.
60 g passata, 70 g leek, 250 g new potatoes, 150 g cherry tomatoes, 15 g wild garlic leaves, ⅛ tsp salt, 1 unit dried thyme, 1 tsp extra virgin olive oil
Place into the pre-heated oven for 30 minutes. Check the pastry is toasted cooked on the edges and underneath. Cool on a baking tray.

Nutrition

Calories: 235kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 227mgPotassium: 328mgFiber: 2gSugar: 2gVitamin A: 822IUVitamin C: 16mgCalcium: 27mgIron: 2mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.