1¾ cups all-purpose flour, plus extra for dusting
1 tablespoon poppy seeds
1 tablespoon chopped marjoram
7 tablespoons butter, chilled and diced, plus extra for greasing
For the filling:
1½ cups arugula
1⅓ cups cream cheese
7 ounces Taleggio cheese, diced
2 tablespoons bread crumbs
salt and pepper
Sift the flour with a pinch of salt into a mound on a counter, sprinkle with the poppy seeds and marjoram, and rub in the butter with your fingertips. Add enough cold water to make a soft dough, then shape into a ball, cover with plastic wrap, and let rest for 1 hour.
Preheat the oven to 350˚f
Grease an 8-inch tart or quiche pan with butter.
Parboil the arugula for a few minutes in salted water, then drain, squeezing out as much liquid as possible. Put the arugula in a food processor with both cheeses, the bread crumbs, and eggs. Process at low speed, then season with salt and pepper.
Roll out the dough on a lightly floured counter, and line the prepared pan. Trim the edges and reserve the trimmings. Fill with the arugula and cheese mixture. Roll out the trimmings, cut into thin strips, brush the ends with water, and arrange in a lattice over the top of the pie.
Bake for about 40 minutes.
1 hour, plus 1 hour resting