23cm loose-bottom tart tin 5-6cm deepIngredients:
Pastry:
225g plain flour + pinch of salt
150g unsalted butter - chilled and diced
1 med egg - separated
- or use bought ready-rolled shortcrust pastry
Place the flour & salt in a bowl (food processor)
Add butter and reduce to fine crumbs
Add egg yolk and just enough cold water to bind together
Wrap the pastry in clingfilm and chill for about an hour.
When ready to use: roll out thinly on a floured surface and carefully lift into the (greased) tart tin, pressing into the corners. Trim the top, reserving the trimmings. Prick the base with a fork, line with foil, tucking it over the top and weight it with baking beans. Bake for about 15 mins.
Remove the foil and beans and patch up if necessary with the spare bits. Brush the inside of the pastycase with the egg white and return to the oven for another 10 mins till lightly coloured.
Filling:
3 medium eggs
200-250g fresh watercress
300ml whipping cream
175g gruyere cheese
Salt & Black Pepper
4 spring onions (scallions) - trimmed and sliced
1 tbl veg. oil
Place the eggs and watercress in your processor and whiz to a puree.
Transfer to a bowl and stir in the cream, half the cheese and seasoning.
Tip this mix into the pastrycase and smooth the surface.
Scatter over the remaining cheese.
Toss the spring onions in the oil and sprinkle over the top.
Bake for approx. 40 mins until golden and set. (Check with a skewer that it isn't still runny.)
Leave to stand for about 15-20mins.
It's good at room temp. and also reheated.
This recipe comes from the Mail on Sunday YOU Mag.
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