Wild garlic tartelette

20 grams	wild garlic leaves
40 grams	water
20 grams	olive oil
15 grams	egg yolk
3 grams	salt
160 grams	flour

Mix the wild garlic leaves with the water, the olive oil, the egg yolk and the salt. Then blend it till smooth. Insure it has an even color otherwise you need to blend it some more. Now transfer the flour on your worktop and use the bowl to make a well in the middle. Fill the well with the wild garlic liquid and start mixing it from the middle to the outside. Then knead it into a nice even dough. Let it rest in your fridge for at least 1 hour. After that place the dough on a floured worktop and roll it out till it’s 2 to 3 millimeters thin. Add a little bit of flour in between to prevent the dough from sticking. Then use a big round cutter to cut circles out of the dough. Place the circles on a tartelette mold and cover them with the tops. Here I use the mold from Mold Brothers, click here for more information. Now place another tray on top and then bake them at 150 degrees Celsius for around 40 minutes. Keep an eye on the color, if you overbake them the beautiful green will turn brown. Once baked shave the top with a microplane or a fine grater. Then keep them dry and covered for later.