Roasted fennel and potato tart with wild garlic pesto

Freshly made in our kitchen here at the farm. These tarts are large enough for 4 slices for a delicious lunch or supper. If you would like a large size for an event - just ask.

Pictured here is a similar tart made with courgettes.

For this one, Karen and Jonathan will have to go on a long foraging walk to collect the wild garlic which mysteriously ends in a pub!

ingredients: potato, fennel, cream (milk), milk, onion, cheddar

cheese (milk), olive oil, egg, wild garlic, hazelnuts (nuts), nutritional yeast, salt

pastry: organic flour (gluten), butter (milk), vinegar, salt