Fry 2 shallots in butter, then add 100g chopped arugula and cook briefly to keep it crisp. Mix 200g diced cooked chicken breast with 1 tbsp pesto and spread over shortcrust pastry. Top with the arugula, a little grated Parmesan, then pour over the filling. Bake at 180°C for about 35 minutes.
Blanch 1 red and 1 yellow pepper in boiling water for 5 minutes to peel easily, then cut into strips and arrange on shortcrust pastry. Add 1 zucchini, thinly sliced. Mix 1 tsp curry powder with 2 tbsp olive oil and drizzle over the vegetables. Pour over the lightened filling and bake at 180°C for 35 minutes.
Scatter a few sun-dried tomatoes at the base of shortcrust pastry. Top with 200g thinly sliced lean bacon (or turkey bacon). Fry 50g pine nuts and sprinkle over. Before adding the filling, crumble 100g feta on top. Bake at 180°C for 35 minutes.
Spread 200g smoked salmon over shortcrust pastry. Peel and roughly chop 10 portions of Laughing Cow cheese, then scatter over the salmon. Sprinkle with a handful of chopped chives and pour over the filling. Bake at 180°C for 35 minutes.
Scatter a handful of raisins over the base of shortcrust pastry. Crumble 150g Roquefort (or 100g for milder flavor). Sprinkle with 50g chopped walnuts and add the filling. Bake at 180°C for 35 minutes.
Filling: Whisk 4 whole eggs, gradually incorporating 100g fresh cream. For a lighter version, substitute some cream with milk. Season with salt, pepper, and nutmeg if desired.
Pastry: Make shortcrust pastry or use ready-made from the fresh section.
