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Stilton And Watercress Tart

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250 g (8 oz) plain flour
Pinch of salt
125 g (4 oz) butter or margarine
About 3 tablespoons cold water


2 bunches watercress
315 g (10 oz) blue Stilton cheese
30 g (1 oz) butter
3 eggs
155 ml (5f l oz) single cream
Salt and pepper
Salad leaves and radishes, to serve


Serves: 4


1 Preheat oven to 200°C (400°F/Gas 6). To make pastry, sift flour and salt into a large bowl. Rub in butter or margarine until the mixture resembles breadcrumbs. Add the water and mix to a firm dough.

2 Roll out pastry on a lightly floured surface and use to line an oiled 20 cm (8 in) flan tin. Prick base and chill for 15 minutes, then bake blind in over for 10-12 minutes. Lower oven temperature to 180°C (350°F/Gas 4).

3 Meanwhile prepare filling. Remove stalks from watercress. Dice cheese. Melt butter in a large frying pan, add the watercress and cook for 1-2 minutes, stirring constantly, until just wilted. Drain in sieve, pressing out excess liquid, then arrange in the pastry case. Tuck the Stilton cubes into the watercress.

4 Beat together eggs and cream, season with salt and pepper and pour into the flan case. Bake for 30-­35 minutes or until set. Serve warm or cold with salad leaves and chives.

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