These tartlets are easy to make and delicious with a quick salad of green leaves sprinkled with lemon juice. The addition of a few boiled new potatoes too makes a more substantial meal.
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
Method: 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 butter
• Watercress and crushed potato salad