Bear’s Leek Tart

For the wild garlic tart, wash the wild garlic leaves and dry well. Likewise, wash the bell bell pepper, remove the seeds and cut strips about 3-4 cm thick. Place on a baking tray, drizzle with oil and cook at 220°C for about 15 minutes. Then reduce the temperature to 170°.

Squeeze the lemon and grate some zest from the peel. Cut the feta into cubes. Blend the feta, lemon juice, lemon zest, cayenne pepper and eggs well with a blender or in a blender. Mix in the whole wild garlic leaves and season with salt and pepper.

Brush the strudel dough with liquid butter and line a tart pan with it in several layers. Now spread the feta-egg-garlic mixture evenly on the tart base and bake in the oven for about 35 minutes until golden brown. If the dough browns too quickly, cover the bear’s garlic tart with aluminum foil. Arrange the wild garlic tart with the roasted peppers and serve immediately.

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