Quick gravadlax tartlets

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the puff pastry to a thickness of ½cm. Cut out 6 x 12cm circles with a sharp knife using a saucer as a guide and place on a baking sheet.
2. With a sharp knife, score a line around the perimeter of the pastry circles, 2cm in from the edge, then brush with the egg and milk mixture. Bake for 10-15 minutes until risen and golden.
3. Meanwhile, top and tail the lemons and remove the skin and pith with a sharp knife, then remove the segments of lemon by slicing between the membranes. (Discard any pips.) Place them in a bowl with any juice and set aside.
4. Mix the crème fraîche with the mustard and season well. Remove the tartlets from the oven. Press down the centre of the pastry circles with your fingers, then dollop in the crème fraîche mixture. Mix the gravadlax with the lemon segments and the watercress. Place a handful of the lemon gravadlax mixture on top of each tart and serve with a little bowl of cracked black pepper.