Smoked trout and watercress tarts

Yields: 6

Total Time: 80

Prep Time: 35

Cook Time: 45

• 250g plain flour
• 225g butter
• 6 spring onions
• 200g watercress, coarse stalks removed and roughly chopped
• 125ml each of double cream and crème fraîche
• 2 medium eggs
• 175g smoked trout, flaked

Method

1. Put the flour, butter and a good pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Add about 1 tablespoon cold water and whizz until it becomes a ball. Flatten into a disc, wrap in cling film and chill for 30 minutes.
2. Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Roll out the pastry and use it to line six 12cm tart tins. Prick each base with a fork. Chill well. Line the pastry cases with greaseproof paper, fill with baking beans and arrange the tins on a baking sheet. Bake for 5 minutes until set, then remove the paper and beans and cook for another 7-8 minutes until sandy to the touch.
3. Melt the butter in a sauté pan, add the spring onions and watercress and gently cook until soft. Set aside. Beat together the creams and eggs. Season well. Put the watercress mixture and trout into the cases and pour the custard over the top. Bake for 30 minutes until golden and just set.

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