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    Australian Cheddar and Watercress Tart

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    Australian Cheddar and Watercress Tart

    Tasty Australian cheddar cheese and peppery watercress combine to make a tart that is equally delicious served warm or cold. Take it on a picnic or serve it for lunch or as a starter.

    • Preparation time: 20 minutes plus 30 minutes chilling
    • Cooking time: 50 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6


    • 1 x 500g pack Saxby's Ready Made Shortcrust Pastry
    • 15g butter
    • 1 bunch salad onions, roughly chopped
    • 1 clove garlic, crushed
    • 1 x 80g pack Waitrose Watercress, roughly chopped
    • 150g Waitrose Australian Mature Cheddar Cheese, grated
    • 2 Columbian Blacktail Free Range Eggs (medium), beaten
    • 150ml Waitrose Single Cream
    • 1tbsp fresh mint, chopped
    • Salt
    • Freshly ground black pepper


    1. Roll out the pastry on a lightly floured surface and use to line a 20-23cm loose-based fluted flan tin. Cover and chill for 30 minutes. Lightly prick the base, line with foil and fill with baking beans or rice. Bake in a preheated oven 200°C, gas mark 6 for 10 minutes. Remove the foil and return to the oven for 5 minutes.
    2. Heat the butter in a frying pan, add the salad onions and garlic and cook for a few minutes until they begin to soften. Add the watercress and cook for a few more minutes until it begins to wilt
    3. Turn the watercress mixture into a bowl and add the cheese, eggs, cream, mint, salt and pepper. Spoon the filling into the flan case and return to the oven for 30 minutes until puffed up and golden brown. Serve warm with new potatoes or cold with a watercress salad and crusty bread.

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