Watercress Cheese Tartlets Recipes

Steps:

• Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
• Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
• For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
• Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

Steps:

• Fry bacon til crisp and set to drain on paper towels.
• Pour off some of the bacon fat, and add onions.
• Cook over medium heat until transparent and tender.
• Combine eggs, sour cream, onion, cheese and a dash of salt and pepper to taste.
• Crumble cooled bacon or chop in small pieces and add to the mixture.
• Stir til cheese is melted and pour into shells.
• Bake at 375 for 20-25 minutes or until golden brown and bubbly.
• Serve at once or make ahead and reheat.

Steps:

• Sift flour into a mixing bowl and add salt.
• Rub 1/3 cup of the butter into the flour until mixture resemble bread crumbs.
• Stir in the cold water to make a firm dough.
• Knead the dough lightly, ten roll out on a lightly floured surface.
• Line 4 4-inch tartlet pans with the dough, trimming the dough to fit the pans.
• Prick the bases with a fork and set aside in the refrigerator to chill.
• Meanwhile, heat the remaining butter in a skillet.
• Discard the stems from the watercress or spinach and add the leaves to the skillet (if using spinach, make sure it's well drained before mixing with the filling ingredients) along with the garlic and shallot.
• Cook for 1 to 2 minutes until the watercress is wilted.
• Remove the skillet from the heat and stir in the cheese, yogurt and paprika.
• Spoon the mixture into the pastry cases and cook in a preheated oven at 350F for 20 minutes or until the filling is firm.
• Turn out the tartlets and serve hot or cold.