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Lemon Arugula Tart Recipe

Bake a bright lemon arugula tart with a tender whole wheat crust—a fresh, flavorful recipe for brunch, lunch, or a light supper. Note: Make the whole wheat pie crust first by following the recipe in the Cook's Notes.
Author: Mary Bryant Shrader

Ingredients

For the Filling

  • 4 cups :Packed fresh arugula, blanched
  • 2 cups Gruyère or Swiss cheese, grated
  • 1 1/2 cups Heavy cream (also known as whipping cream)
  • 3 large eggs
  • Zest of 1 large lemon
  • 1 tsp Fine-ground sea salt
  • 1/4 tsp Freshly-grated nutmeg
  • Fresh herbs optional

Instructions

  • Prepare and chill your whole wheat pie crust.
  • Roll out the dough and fit it into a tart pan.
  • Spread cheese on top of the dough.
  • Top the cheese with the arugula.
  • Mix together all the remaining ingredients (including herbs, if using) and whisk well.
  • Pour the wet mixture over the cheese and arugula mixture in the tart pan.
  • Bake at 350ºF (177°C) for 30 minutes or until the filling is set and lightly golden on top.
  • Allow the tart to cool slightly before slicing and serving.
  • Enjoy warm or at room temperature.

Video

Notes

Find the Foolproof Whole Wheat Pie Crust recipe and video at https://marysnest.com/foolproof-whole-wheat-pie-crust-recipe/
Find the Lemon Arugula Tart recipe and video at https://marysnest.com/lemon-arugula-tart-with-a-whole-wheat-pie-crust/
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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