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Watercress & Cheese Tartlets

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“These delicious individual tartlets are great for lunch or a picnic. Source of recipe: Creative Cooking Vegetarian. The cookbook I found this recipe in said it makes 4 tarts. I've made this using miniature frozen tart shells as a short cut and got 18 tiny tartlets. I also used only 1 bunch of watercress as it was quite a large bunch.”
READY IN:
52mins
SERVES:
4
YIELD:
4 tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour into a mixing bowl and add salt.
  2. Rub 1/3 cup of the butter into the flour until mixture resemble bread crumbs.
  3. Stir in the cold water to make a firm dough.
  4. Knead the dough lightly, ten roll out on a lightly floured surface.
  5. Line 4 4-inch tartlet pans with the dough, trimming the dough to fit the pans.
  6. Prick the bases with a fork and set aside in the refrigerator to chill.
  7. Meanwhile, heat the remaining butter in a skillet.
  8. Discard the stems from the watercress or spinach and add the leaves to the skillet (if using spinach, make sure it's well drained before mixing with the filling ingredients) along with the garlic and shallot.
  9. Cook for 1 to 2 minutes until the watercress is wilted.
  10. Remove the skillet from the heat and stir in the cheese, yogurt and paprika.
  11. Spoon the mixture into the pastry cases and cook in a preheated oven at 350F for 20 minutes or until the filling is firm.
  12. Turn out the tartlets and serve hot or cold.

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