If you want a tart that smells like spring, I invite you to this recipe. Where arugula reigns, spinach, and cherry tomatoes. It is perfectly seasoned with fresh tarragon, thanks to which you can feel the freshness while eating. It is juicy, aromatic, and speedy to make.
You can prepare the shortcrust pastry the day before. I have a few portions in the fridge. This procedure significantly speeds up the enjoyment of the taste of your favorite tart.
How to choose the best ingredients for Arugula Cherry Tomato and Spring Onion Tart
Cherry Tomatoes: The best will be cherry tomatoes, but they also replace other varieties of mini tomatoes. Finally, you can also add standard tomatoes cut into pieces or slices.
Spinach: I always choose young spinach leaves, so peeling them won’t be much fun. Otherwise, you will need to cut the stem off the leaves so you don’t feel them rubbing.
Arugula: I like arugula for its expressiveness and sharpness of taste, I always choose the spicier version, and you choose the one you want.
Eggs: I recommend size L; however, add more if you have smaller ones. It only matters a little with size M, but if you have tiny eggs, it just adds 5-6 pieces.
Creme Fraiche: You can replace creme fraiche with sour cream or, finally, with Greek yogurt.
Single Cream: Single cream is nothing more than sweet cream with 18% fat, and it behaves in cooking just like the 30% fat one with a tiny exception – it cannot be whipped into a stiff foam. So, if you want to slim down your tart, add this version to the pastry. You can also replace it with a fatter version. It all depends on your preferences.
Cheddar Cheese: I like to add cheddar cheese to tarts because it has a sharp, characteristic taste, which additionally emphasizes the taste of the dishes. On the other hand, you can use any of your favorite hard cheeses with this tart, and I recommend spicy flavors so that the pastry is not too bland.
Wholegrain mustard: The mustard gently emphasizes the flavors of the tart. You can add a regular one if you don’t have whole grains. Remember that these are usually spicier; you should add half the portion.
Spring Onions: I like spring onions because later, I can put it in pots and enjoy my own, but if you don’t have them, you can add chives.
Tarragon: Tarragon will be the best fresh. You can grow it in a pot on the window in the kitchen and always have it at hand. You can also replace it dried.
Tips and Tricks for Arugula Cherry Tomato and Spring Onion Tart
- Cover the tart with aluminum foil during the final baking to prevent it from burning too much.
- You can have the shortcrust pastry frozen. I usually make 4 servings; thanks to that, I always have something quick and delicious.
- Spring onion always uses the ends of the bulbs with roots to plant chives at home and always has them within reach.
Arugula Cherry Tomato and Spring Onion Tart
- 300 g cherry tomatoes
- 2 handfuls spinach
- 1 handful arugula
- 4 eggs
- 250 ml crème fraiche
- 250 ml heavy cream
- 50 g cheddar cheese
- 1 tbsp wholegrain mustard
- 4 pieces spring onions
- 1-2 springs tarragon
- Salt and pepper for taste
- You can find the recipe for the perfect tart you can find in Bacon and Broccoli Tart
- Beat the eggs thoroughly, and add the creme fraise and cream. Then add the cheddar cheese and mustard.
- Gently wash the spinach and blanch it.
- Cut the spring onion into small pieces, peel the tarragon leaves, and chop finely.
- Add blanched spinach to the baked tart dough, then sprinkle with arugula, and add chopped spring onion and tarragon.
- Pour everything with a mixture of eggs, cream, and cheese.
- Bake in an oven preheated to 180 degrees Celsius for about 30 minutes.