500g puff pastry
Beaten egg, to glaze
2 small leeks, about 150g after trimming
2 tsp. whole grain mustard
150g soft rind goat’s cheese
Freshly ground black pepper
Roll out the pastry to a rectangle a little larger than 24cm x 36cm. Trim edges and cut into 6 equal squares. Lightly score a border around the edge of each pastry square, taking care not to cut all the way through and place on a lightly greased baking sheet. Prick the centre of the pastry with a fork and brush with a little beaten egg. Chill until required.
Slice and wash the leeks. Melt the butter in a small pan and sauté the leeks for 3 to 4min until softened. Very coarsely chop the watercress, reserving a few sprigs for garnish and add to the leeks, then allow to cool. Spread a little mustard over the centre of each pastry square and top with the leek and watercress mixture. Cut the cheese into 12 slices and place 2 slices onto each tart, sprinkle with a little black pepper. Bake near the bottom of a preheated oven 200ºC/gas mark 6 for about 20min, until the pastry is raised and golden. Garnish with the reserved sprigs of watercress, serve hot as a starter or with a salad for a light meal.
Other Watercress recipes include:
•Cheesy watercress and mushroom omelette
•Watercress and shredded chicken salad
•Watercress potato cakes
•Watercress and crushed potato salad