Description
The sweetness of the dates, the bite of the Wild Rocket and the tang of Pecorino make this Tart a delicious option for supper or lunch.
Ingredients
Base
125 g salted butter
125 g cake flour
125 g mature Cheddar or pecorino cheese, grated
Filling
2 Tbsp (30 ml) olive oil
200 g fresh wild rocket (or normal rocket), torn
Maldon salt and freshly milled black pepper
300 g pecorino cheese, grated
3 fresh dates, pitted and sliced
Topping
1¼ C (300 ml) fresh cream
4 egg yolks
grated nutmeg
Instructions
Preheat the oven to 180 °C.
Base
Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the cheese and form a ball. Press into a deep pie dish.
Filling
Heat the oil to smoking point and toss the rocket in the oil until wilted. Remove and season with salt and pepper. Set to one side to cool. When cool, scatter the rocket on the base of the tart. Sprinkle with grated pecorino and dates.
Topping
Whisk the cream with the yolks and season with salt, pepper and nutmeg. Pour this mixture over the rocket and bake for 30–40 minutes until golden brown.
