Watercress and Pine Nut Tart
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- For the pastry
- 1 ¼ cups all-purpose flour
- 0.333 cup butter (softened)
- 1 egg
- ½ tsp salt
- For the filling
- 2 ½ ozs Watercress
- 2 garlic cloves
- ½ cup Pine nuts (toasted)
- ⅔ cup Crème fraiche
- 2 eggs
- ½ cup cream (48% fat)
- 4 Tbsps grated Parmesan
- salt
- peppers
- grated Nutmeg
- To garnish
- toasted Pine nuts
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Whisk, 1 Brush, 1 Rolling pin, 1 Oven rack, 1 Plastic wrap, 12 Tartlet molds (à 12 cm Ø), 1 Large knife, 1 Hand mixer, 1 Piping bag, 1 Citrus juicer, 1 Offset spatula, 1 Cookie cutter (14 cm Ø)
Preparation steps
1.
For the pastry: put all the ingredients into a mixing bowl and beat well to form a soft dough. Wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm|8" pie tin or dish.
3.
Roll out the dough on a floured work surface, until it is almost twice as wide as the diameter of the pie tin. Line the base and sides of the tin. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
4.
Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 15-20 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.
5.
For the filling: put the watercress, garlic, pine nuts and creme fraiche in a food processor and process until smooth.
6.
Stir in the eggs, cream and cheese and season with salt, pepper and nutmeg.
7.
Pour into the pastry case and bake for 25 minutes until the filling is set. Cool in the tin. Sprinkle with toasted pine nuts.
