I had been dreaming about a tart for awhile.  Especially after grabbing a vibrant bunch of green garlic from Coyote Run Farm at my local farmers market.

Green (spring) garlic

Green garlic is another one of my favorite spring veggies.  Immature garlic that resembles overgrown green onions or scallions.

The flavor is of garlic, however, much milder.  It tastes wonderful in savory Spring dishes or can be used to flavor fermented vegetables or even chopped finely to compliment freshly churned butter.

The possibilities are endless which is why I am excited for this Fall to plant an entire bed to grow as bulbs and to thin as green garlic.

Whole Wheat, Green (Spring) Garlic and Prosciutto Tart


This is a rich and creamy tart made with backyard farm fresh eggs, nourishing whole fresh cream and a blend of gruyere and cheddar cheese.

The delicate flavor of garlic is enhanced with the salty prosciutto cured ham.  A blend of flavors that even my children enjoyed.

My 3 year old gobbled it up and my 4 year old asked me to make it again.  A blessing to any mama’s heart.

The crust of the tart, pâte brisée, is very easy to make especially if you own a food processor.  I use a fail proof method by Closet Cooking, which always leads to a buttery and flaky crust suitable for any savory tart or sweet pie.

For a whole wheat crust, I do substitute the all purpose flour for freshly ground soft white wheat berries (whole wheat pastry flour).



  • 1 recipe pâte brisée
  • 3 stalks green garlic, sliced
  • 4 tbls butter
  • 6 slices prosciutto,  sliced thinly (reserve one slice to garnish tart)
  • 3/4 cup gruyere cheese
  • 3/4 cup cheddar cheese
  • 1 1/2 cups whole fresh cream
  • 4 farm fresh eggs
  • salt and pepper


1. Make the dough and pre-bake in a tart pan.

2. Heat a cast iron skillet or pan to medium-high.  Add the butter and green garlic.  Turn down the heat to medium-low, cover, and sweat the green garlic for about 10 minutes or until soft.

3. In a bowl, mix the softened green garlic, sliced prosciutto and cheeses.

4. Add to the pre-baked tart shell.


5. Whisk together the eggs and cream and add a pinch of salt and pepper.

6. Pour over the mixture in the tart shell and make sure everything is submerged under the custard.

7. Add the final sliced prosciutto on top of the custard to garnish.

8. Bake in a 350 degree oven for 45 minutes to an hour or until the custard has set.

9. Allow to cool before cutting and serving.

This tart pairs well with a fresh spring salad and an icy cold lemonade.

As always… Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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