This is a fantastic recipe for a light dinner. The fact that it does not require the usual dough kneading gives it a few more bonus points and that it is nutritious a couple more. I thought I would make this recipe as a nice change to the usual spinach and ricotta. Not to mention the fact I have invited full blown Spring into the house to banish winter forever. I found this a very "springy" kind of dish.
230g puff pastry - finished product that is available in stores
100g fresh Rucola - finely chopped (I used my electric chopper for this) leave a few leaves aside
2 bunches of mixed herbs - finely chopped
1 egg yolk
pinch of salt, pepper and nutmeg
75g pecorino - grated
Preheat the oven at 175°C. Grease the quiche form well and lay the puff pastry evenly, pulling over the edges. Prick the base of the pastry with a fork and pre-bake in the oven for approx. 8 minutes.
In the meantime whisk the ricotta, cream, egg yolk and egg together. Add salt, pepper and nutmeg, then fold in the rucola and herbs.
Spread the rucola mixture over the puff pastry and sprinkle the pecorino cheese over the top. Bake in the oven for 25 minutes.
Take out and decorate with the rest of the rucola leaves.
Serve with chilled white wine!
This was received with mixed feelings. Tom expected spinach, which gave a confused look after the first bite. Rucola tastes nuttier and is stronger than spinach. So, if the brain is thinking spinach but tasting rucola I can understand the mixed signals. After this he tried it again and found it "exquisite" with the white wine.
Soeren, on the other hand was not very impressed. He said he found it too sharp. He peeled off the pastry and ate that.
My advice for the next time rucola is great when serving for adults, because it really did taste exquisite. For children I would recommend using spinach.