Watercress, walnut and blue cheese tart

Name: Watercress, walnut and blue cheese tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500 g puff pastry; 1 tbsp milk; 30 g unsalted butter; ½ tsp olive oil; 3 shallots, sliced; 100 g watercress, chopped; 2 eggs; 2 tbsp crème fraîche; 80 g stilton; grating fresh nutmeg; 40 g walnuts

Flaky puff pastry topped with watercress, walnuts and stilton.

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Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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500g puff pastry
1 tbsp milk
30g unsalted butter
½ tsp olive oil
3 shallots, sliced
100g watercress, chopped
2 eggs
2 tbsp crème fraîche
80g stilton
grating fresh nutmeg
40g walnuts

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.
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.

Typical values per serving when made using specific products in recipe