Arugula or rocket – however you say it this is a great tart

Spending time cooking in another country opens you up to many challenging experiences. Being the visitor in the US, weights and measures, volume (cups) versus weight, and Celsius versus Fahrenheit is thrown in to conspire to make you fail. In addition there are the products which are just difficult to find on the other side of the pond- decent breakfast tea. Then there is calling the same thing by a different name and here I have to side with my American friends, arugula is the term used in Europe and the US and I am unsure who named this wonderful peppery leaf Rocket in the British market. Whatever you call it, this quiche, adapted for the thermomix from anold Mary berry recipe, is a star buffet, picnic or week day piece.Promise! I add a decent layer of red onion chutney to the pastry base before the egg mixture. That chutney was my last post. Don’t omit it.

arugula/rocket quiche

  • Servings: 8-10
  • Difficulty: medium
  • Print

a sophisticated quiche which will delight

Credit: adapted from Mary Berry New Aga Cookbook

Ingredients

    You’ll need a 28cm/11″ removable base deep tart tin

    Pastry

  • 80g Parmesan
  • 225g plain flour
  • large pinch salt
  • 1 tsp English mustard powder
  • 100g unsalted butter, cubed and put into freezer for 10 minutes
  • 1 large egg
  • Filling

  • 225 gruyere cheese
  • 2 cloves garlic
  • 1 large onion
  • 30g olive oil
  • packet smoked lardons (optional)
  • 4 large eggs, beaten
  • 500g single cream
  • 300g rocket /arugula
  • Salt and ground pepper
  • red onion chutney (optional but great!)

Directions

    Pastry

  1. Drop cubed Parmesan onto running blades speed 8
  2. Add flour, salt, mustard powder to TM bowl, mix speed4 10 seconds
  3. Add cold butter and turbo pulse until fine breadcrumb consistency
  4. Add egg and turbo pulse a couple of times to bring together
  5. Remove and wrap in cling film in flat disc shape and refrigerate.
  6. Line a 28cm tart tin with pastry and refrigerate until you bake blind 200°, 15 minutes. I bake in upper Aga so don’t blind bake
  7. Filling

  8. Drop cubed cheese onto running blades, speed 8, set aside
  9. drop garlic cloves onto running blades, speed 8
  10. Add onion, chop speed 4, 4 seconds
  11. Add olive oil, lardons (if using) cook 3 minutes, 100°, speed 3
  12. Add the beaten eggs and cream. I often substitute 200g cream with that weight of cream cheese, mix speed 3
  13. Add the rocket – it’s a lot for bowl when dry, but press on!- mix for a few second speed 4 to gently coat in the liquid, and to coarse chop.
  14. Season well
  15. Assemble

    Allow pastry case to cool slightly before spreading onion chutney.

    Pour egg rocket mixture into case

    Spread reserved cheese on top

    Bake 180°/350° 40 minutes until set and golden.

The secret with this tart is to mix it up with your own preferences, for example sun dried tomatoes.

I hope this Parmesan pastry becomes a firm favourite in your repertoire.

Happy cooking !

Anne

3 Comments Add yours

  1. It looks delicious Anne!

    Like

    1. vannillarock says:

      Thank you Aletta- good to hear from you andwell done for continuing to post!

      Liked by 1 person

      1. Sometimes it’s difficult 😏

        Like

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