Save to your scrapbook

    Watercress, walnut and blue cheese tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Watercress, walnut and blue cheese tart

    Preperation time:15 minutes, plus cooling
    Cooking time: 40 minutes

    Serves: 4 - 6


    500g pack puff pastry
    1 tbsp milk
    30g unsalted butter
    1⁄2 tsp olive oil
    3 shallots, sliced
    100g watercress, chopped
    2 eggs
    2 tbsp crème fraîche
    80g stilton
    grating fresh nutmeg
    40g walnuts 


    1 Preheat the oven to 200 ̊C, gas mark 6. Roll out the puff pastry to a large rectangle (about 32cm x 24cm) and transfer to a baking tray lined with baking parchment. Score a rectangle inside the pastry, without cutting right through, to create a 2.5cm border. Brush the border with the milk. Bake for 10-15 minutes. Once golden and puffed up, remove the pastry from the oven and use a fork to push down the middle.

    2 Meanwhile, put the butter and olive oil in a large frying pan over a medium heat. Add the shallots and sauté for 10 minutes, then stir in the watercress and cook for a few minutes, until wilted. In a large bowl, whisk together the eggs and crème fraîche; season. Add the watercress mixture, crumble in the stilton and mix together with the nutmeg. 3 Spoon the mixture onto the pastry, keeping it within the raised border as much as you can. Roughly chop the walnuts and scatter over. Bake for 20-25 minutes until the filling is set. Leave to cool for 10 minutes, then serve warm with a crisp salad, if liked.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars