Home sweet home! Yes, I am back from my European voluntary service, which also means that I am reunited with my cookbooks. Some people have cookbooks and follow the recipes one by one, and some people have cookbooks to browse through while getting ideas for their very own recipes. I am definitely part of the latter group.
However, what might seem a bit odd to some, is actually fostering my knowledge and skills. I suck in everything these books can teach me about cooking and baking techniques, flavour combinations and seasonal twists.
So here we are, mid-July, enjoying the last sprouts of arugula season and loads of sunny days. That’s when I thought I should definitely up my savoury tart game. I mean, who doesn’t like a flavoursome tart with a salad and a glass of good wine. Right, literally no one!
Why you’ll love this recipe?
Incredibly creamy texture: New York Cheesecake is famous for its dense, velvety texture, thanks to a generous amount of cream cheese and a touch of sour cream creating a melt-in-mouth-experience.
Perfect balance of sweet and tangy: The slight tang from the cream cheese and sour cream balances perfectly with the sweetness, giving it a rich but never overly sweet flavour, that keeps you coming back for more.
Crunchy crust: The buttery slightly crunchy crust provides a delicious contrast to the creamy filling, adding a layer of flavour and texture that complements each bite.
Versatile for toppings: New York Cheesecake serves as the ideal canvas for endless toppings – fresh berries, caramel sauce, chocolate drizzle, or even a dusting of powdered sugar – making it a dessert that can be tailored to any craving or occasion.
Arugula Leek Tart
Ingredients
Dough
- 185 g flour
- 125 g butter cut into small cubes
- 1-2 tbsp cold water
Filling
- 150 g rocket salad
- 1 tbsp olive oil
- 2 garlic cloves
- 1 white portion of the leek
- 2 eggs
- 125 ml milk
- 125 ml cream
- parmesan cheese shaved
Instructions
Dough
- Put the flour into a middle-sized bowl.
- Cut the butter into little cubes and mix with the flour. Mix with your hands until it looks like little bread crumbs.
- Add the cold water (really cold water!) and mix again.
- Now start kneading the dough (still with your hands!) for around 20 seconds until it gets very soft.
- Form a little ball out of it, wrap it into cling film and refrigerate it for 30min.
Filling
- In a large frying pan heat the oil, add the 2 crushed garlic cloves and the chopped white portion of the leek.
- Brown them for 5 minutes. Then add the rocket salad and cook it for one more minute.
- Let the filling cool down until it's time to get started with the tart.
- Take the dough out of the fridge and roll it out.
- Now transfer it to your tart base. Cover the dough with baking paper and put it into the oven for 10 minutes.
- Afterwards remove the baking paper and bake for another 5 minutes.
- Now reduce the temperature to 180° and start assembling the dough and filling.
- In a small bowl whisk together the eggs, the cream and the milk.
- Spread the rocket leek mixture onto your dough.
- Pour the egg mixture over your greens and put the tart into the oven.
- Bake for 50 minutes in the oven.
- Once the tart is out of the oven, place some shaved parmesan on the hot tart.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
