Pesto, pea and watercress tartlets
- April 2016
- Makes 4
- Hands-on time 20 min, oven time 25 min, plus chilling
These seasonal spring tartlets filled with peas and watercress are a great make-ahead starter or savoury nibble at afternoon tea.
Or, make these summery tomato, saffron and parmesan tartlets to serve before cake at afternoon tea.
- Vegetarian recipes
- 47.6g (26.4g saturated)
- 42g (2g sugars)
- Heat the oven to 200°C/180°C fan/ gas 6. Roll out the pastry on a lightly floured surface until as thick as a £1 coin, then, using an upturned plate as a guide, cut out 4 circles about 15cm in diameter – you may need to re-roll the trimmings. Use the circles to line the tins, with an overhang. Freeze for 15 minutes.
- Line the cases with foil and fill with baking beans/uncooked rice. Bake for 20 minutes, then remove the beans/ rice and foil and bake for 5 minutes more or until dry. Trim off the excess pastry, then set aside. Lower the oven to 160°C/140°C fan/gas 3.
- Mix the eggs with the cream and most of the parmesan, then season well. Dollop 2 tsp pesto into each tartlet case, then evenly divide the peas and watercress among them. Put the cases onto a baking sheet, pour in the egg mixture, then bake for 20-25 minutes until set with a slight wobble. Sprinkle over the rest of the cheese for the last 5 minutes of cooking. Leave to cool, then serve.
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