Creamy Arugula and Sun-Dried Tomato Savory Tart

Arugula Savory Tart Recipe

Category: Savory Tarts
Servings: 4

Ingredients:

Instructions:

1. Prepare the shortcrust pastry:

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   • Start by making the pastry. In a large mixing bowl, combine the all-purpose flour and cold butter, cut into small cubes. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
   • Add a pinch of salt, pour in the cold water, and mix until the dough comes together.
   • Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes to chill.

2. Prepare the tart pan:

   • While the dough chills, butter a 24 cm (9.5 inch) tart pan with a removable bottom. Once the dough has rested, roll it out on a lightly floured surface with a rolling pin to a thickness of about 3-4 mm.
   • Gently line the tart pan with the rolled-out dough, trimming any excess dough around the edges with a knife.

3. Make the filling:

   • In a tall glass or mixing bowl, combine the heavy cream, egg, and Pecorino Romano cheese. Season with salt and black pepper. Use an immersion blender to blend everything until smooth and well combined.

4. Assemble the tart:

   • Preheat the oven to 200°C (392°F) on static mode.
   • Scatter most of the fresh arugula evenly over the base of the prepared tart shell.
   • Pour the creamy mixture over the arugula. Sprinkle with more arugula, leaving a handful aside for garnish.
   • Chop the sun-dried tomatoes roughly and sprinkle them over the mixture, followed by the zest of a lemon for a fresh fragrance.

5. Bake the tart:

   • Bake the tart in the preheated oven for 25 minutes on the middle rack until golden and set.

6. Finish and serve:

   • Once baked, remove the tart from the oven and allow it to cool slightly. Garnish with the reserved fresh arugula.
   • Carefully remove the tart from the pan and transfer it to a cutting board. Slice and serve!

Enjoy this deliciously creamy and flavorful arugula tart, perfect for a light lunch or an elegant appetizer!

Pro Tip: For an extra burst of flavor, you can substitute sun-dried tomatoes with olives or roasted red peppers!