Waitrose and Partners
Watercress, walnut and blue cheese tart

Watercress, walnut and blue cheese tart

Flaky puff pastry topped with watercress, walnuts and stilton.

5 out of 5 stars(1) Rate this recipe
  • 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


  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.


Typical values per serving when made using specific products in recipe


3,352kJ/ 808kcals



Saturated Fat












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5 out of 5 stars1 rating