Wild garlic (but you can use spinach) and mushroom tart.
Roll out short crust pastry and blind bake tart base. Fry mushrooms in butter, parsley and garlic (if using spinach). Once all cooked out, take off heat add shredded wild garlic. Whisk 2 eggs, cream, nutmeg, cubes of cheddar (or blue cheese). Mix into mushrooms, pour into tart, sprinkle with cheese and bake golden.