Ingredients

The following ingredients have 8 Servings
  • 150 g (4 3/4 oz) rocket, stalks removed
  • 1 1/2 cups (185 g/6 oz) plain flour
  • 125 g (4 oz) butter, chopped
  • 1-2 tablespoons water
  • 1 tablespoon oil
  • 1 large leek, white part only, th½nly sliced
  • 2 cloves garlic, crushed
  • 2 eggs
  • 1/2 cup (125 ml/4 fl oz) milk
  • 1/2 cup (125 ml/4 fl oz) cream

Instruction

  • <p><strong>1.</strong> Preheat oven to hot 210°C (415°F/Gas 6-7). Wash the rocket and shake off excess water; finely slice rocket leaves.</p> <p><strong>2.</strong> Sift the flour into a bowl. Using your fingertips, rub the butter into the flour for 2 minutes, or until the mixture is fine and crumbly. Add water and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 seconds or until smooth. Refrigerate, covered in plastic wrap, for 30 minutes.</p> <p><strong>3.</strong> Roll the pastry, between 2 sheets of plastic wrap, to cover the base and side of a shallow 23 cm (9 inch) flan tin. Cover the pastry-lined tin with a sheet of baking paper. Spread dried beans or rice over the paper. Bake for 10 minutes and then remove from the oven and discard the beans or rice. Return pastry to the oven for 5 minutes or until lightly golden. Reduce heat to moderate 180°C (350°F/Gas 4).</p> <p><strong>4.</strong> Heat the oil in a frying pan, add the leek and garlic and stir over low heat for 5 minutes or until the leek is soft. Add the rocket and stir over heat for 1 minute. Remove from heat and allow to cool. Spread over base of pastry shell. Combine eggs, milk and cream in a bowl; whisk until smooth. Pour into pastry shell. Bake at moderate 180°C (350°F/Gas 4) for 50 minutes, or until set and golden. Serve topped with basil leaves and shaved Parmesan cheese, if desired.</p>