Pesto, pea and watercress tartlets

Pesto, pea and watercress tartlets
  • Serves icon Makes 4
  • Time icon 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.

Nutrition: per serving

Calories
660kcals
Fat
47.6g (26.4g saturated)
Protein
14.8g
Carbohydrates
42g (2g sugars)
Fibre
2.8g
Salt
0.1g
Calories
660kcals
Fat
47.6g (26.4g saturated)
Protein
14.8g
Carbohydrates
42g (2g sugars)
Fibre
2.8g
Salt
0.1g

Ingredients

  • Cream cheese pastry
  • Plain flour to dust
  • 2 medium free-range eggs
  • 100ml double cream
  • 30g grated parmesan (or vegetarian alternative)
  • 8 tsp fresh pesto 
(we like Sacla)
  • 50g frozen peas, defrosted
  • Small handful watercress

 You’ll also need…


  • 4 x 10cm fluted tart tins

Method

  1. 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.
  2. 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.
  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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