Watercress, walnut & blue cheese tart

Name: Watercress, walnut & blue cheese tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500 g pack puff pastry; 1 tbsp milk; 30 g unsalted butter; ½ tsp olive oil; 3 shallots, sliced; 80 g packs watercress; 2 medium free range eggs; 2 tbsp crème fraîche; 80 g Stilton; A grating of fresh nutmeg; 40 g walnuts

Stilton cheese and peppery watercress are a match made in heaven on this simple tart that’s packed with big flavours.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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500g pack puff pastry
1 tbsp milk
30g unsalted butter
½ tsp olive oil
3 shallots, sliced
2 x 80g packs watercress
2 medium free range eggs
2 tbsp crème fraîche
80g Stilton
A grating of fresh nutmeg
40g walnuts

Preheat the oven to 200 ̊C, gas mark 6. Roll the 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 chop 100g watercress, stir it into the pan 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.
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. Serve warm, with the rest of the watercress dressed with a little oil and vinegar, and seasoning.

Typical values per serving when made using specific products in recipe