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Goat cheese and watercress tart

July 29, 2011

I picked up some watercress at the market last weekend, intending to make watercress soup. However, when I found myself with a half batch of lovely short pastry going begging, I decided to use the watercress in a tart filling

Goat cheese and watercress tart

250g pâte brisée (recipe here)
1 large leek, sliced into thin rings
1 red onion, finely chopped
2 tablespoons butter
watercress, washed and picked – about two packed cups of leaves
4 eggs
2 tablespoons flour
200g goat cheese
1/4 teaspoon cayenne pepper
salt and black pepper
1/2 cup shaved parmesan

Roll out the dough and use to line a 24cm quiche tin. Refrigerate for 30 minutes.

Sauté the leek and onion in the butter until tender then add the watercress and sauté for a further 2-3 minutes until it wilts.

Lightly whisk the eggs with the flour, cayenne, salt and pepper. Check the cheese for saltiness to determine how much salt you will need.

Pre-heat oven to 200C. Place some baking paper on the base of the tart and cover with dried chickpeas or pastry weights. Bake for 10 minutes then remove the weights and bake a further five minutes.

Spoon the leek mixture into the tart shell. Break up the cheese and dot it over the leeks then pour on the egg mix. Sprinkle over the parmesan.

Bake for 25-30 minutes until the filling sets and the parmesan is golden brown. Rest the tart for 5 minutes before cutting. Serve with a salad. Serves two for a luncheon or light meal – or four for an entrée.

 

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