Ingredients
1 1/4 cups flour
8 tbsp (1 stick) cold butter, coarsely chopped
1 None egg yolk
None None FOR THE FILLING
1 cup firmly packed baby arugula leaves, finely chopped
3 None eggs
1 None egg yolk
3/4 cup light cream
Method
Sources
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
You're reading one of recipes available free. Full library with Gastronome.
For the pastry, process the flour and butter until crumbly. Add the egg yolk and 2 tbsp ice-cold water and pulse until the ingredients come together. Knead the pastry on a floured surface until smooth. Cover and refrigerate for 20 mins. Grease an 8-inch round tart pan with removable bottom. Roll the pastry on a floured surface until large enough to line prepared pan. Press the pastry into bottom and side of the pan; trim edges. Refrigerate for 20 mins. Preheat the oven to 400°F. Place the tart pan on a baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 12 mins; remove paper and beans. Bake for 8 mins or until the pastry is browned; cool. Reduce the oven to 325°F. Sprinkle the arugula in the crust. Whisk the eggs, egg yolk and cream in a medium bowl. Pour the mixture over the arugula. Bake for about 40 mins or until set. Cool.