A Summer Tart....

                                     CHEESE AND ROCKET TART

Oven 180C, gas mark 4, (Aga – discovered the best place in the aga to cook is on the floor of the top oven and then it cooked the pastry....no soggy bottom!)

A tasty looking tart, from my neighbour that serves 10.

 

Parmesan pastry                                               Filling

8oz/225g         plain flour                                2 tblsp    olive oil

¼tsp                 salt                                          2            large Spanish onions, finely sliced

1 tsp                 English mustard powder            2             cloves garlic, crushed

4oz/110g          butter, cut into small pieces     8oz/225g.gruyère or tasty cheddar

3oz/85g           parmesan cheese, grated          2             large handfuls of rocket leaves

1                       large egg, beaten                      4             eggs

                                                                          20fl.oz/1pt single cream

Make pastry.  Rub butter into flour, salt and mustard.  Add cheese and beaten egg.

Chill wrapped in cling film for 30 minutes.

Sauté onions in oil until soft and add garlic.

Roll out pastry and line a deep, 11” loose-bottomed flan tin.

Spoon the cooled onion into the case. Add grated cheese and rocket.

Beat the eggs and add cream and seasoning. Pour into case.

Cook for 35-40 minutes until the filling is just set and golden topped.

 

I serve this dish as a tasty summertime lunch at our workshop days.

You can adapt easily, I sautéed leeks and added grated cheddar cheese and rocket.