Rocket - feta

Rocket - feta

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
175g rocket
1 tablespoon olive oil
3 eggs
20g parmesan, grated
40ml vegetable oil
190g flour
1 teaspoon baking powder
salt and ground black pepper

White topping

Quantity Ingredient
100g feta

Method

  1. To make the base, preheat oven to 180°C. Grease and flour a baking tin that’s about 15 cm × 24 cm.
  2. In a large saucepan of boiling salted water, cook the rocket for 2 minutes. Drain the rocket but reserve a little of the cooking water. Blend the rocket with the olive oil in a food processor, adding enough of the cooking water to make a smooth purée.
  3. Whisk together the eggs and parmesan, then add the vegetable oil, flour and baking powder, and season with salt and pepper.
  4. Pour into the prepared pan and bake for 30 minutes, or until a knife inserted comes out clean. Remove from the oven and set aside to cool.
  5. To make the white topping, mash the feta with a fork to make a paste.
  6. Turn the base out of the baking tin and cut into two 11 cm × 14 cm rectangles. Spread some feta across the lower part of the base and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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