Parmesan Tart W Arugula Salad Braidwoods Restaurant Scotland
Elevate your dining experience with this elegant Parmesan Tart with Arugula Salad, a dish inspired by the refined simplicity of Braidwoods Restaurant in Scotland. This recipe features a buttery, homemade tart crust filled with a rich, savory Parmesan custard that bakes to golden perfection. Paired with a refreshing arugula salad lightly dressed with lemon and olive oil, this sophisticated combination strikes the perfect balance between indulgent and fresh. Garnished with cherry tomatoes and Parmesan shavings for added flair, this delightful tart is perfect for dinner parties, weekend brunches, or a special weekday indulgence. Ready in just over an hour, this dish brings a touch of gourmet dining to your kitchen with minimal effort.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 1 large Egg yolk
- 2 tablespoons Cold water
- 75 grams Parmesan cheese (grated)
- 150 milliliters Heavy cream
- 2 large Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 100 grams Fresh arugula
- 1 tablespoon Lemon juice
- 2 tablespoons Extra virgin olive oil
- 8 pieces Cherry tomatoes (optional, for garnish)
- 20 grams Parmesan cheese shavings (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F).
To make the tart crust, combine the flour and diced butter in a bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Mix gently until the dough comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface and gently press it into a 9-inch tart tin. Trim any excess dough around the edges.
Prick the base of the tart with a fork, line it with parchment paper, and fill it with baking weights or dried beans. Bake the crust for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden.
In a mixing bowl, whisk together the grated Parmesan, heavy cream, eggs, salt, and black pepper. Pour this mixture into the pre-baked tart shell.
Bake the tart for 20-25 minutes until the filling is set and lightly golden on top. Allow it to cool slightly before slicing.
For the arugula salad, toss the fresh arugula with lemon juice, olive oil, and a pinch of salt in a large bowl. Adjust seasoning to taste.
To assemble, serve a slice of Parmesan tart with a generous handful of arugula salad on the side. Garnish with cherry tomatoes and Parmesan shavings if desired.
Enjoy your elegant Parmesan Tart with Arugula Salad!
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1350 mg | 104% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
