Makes 1 x 30cm tart
Preparation time: 45 minutes, plus rising time
Oven temperature: 180°C
Baking time: 35 – 45 minutes
SHORTCRUST PASTRY

• 250ml (140g) cake flour
• 1ml salt
• 60g cold butter, cubed
• 60ml cold water
• 3ml lemon juice

FILLING

• 50g watercress
• 250g ricotta cheese
• 250g cream cheese
• 50ml cream
• 4 extra-large eggs
• salt and freshly ground black pepper
• 250g cooked prawns, cleaned, shells discarded

1 Prepare shortcrust pastry Sift the cake flour and salt together in a mixing bowl. Add the butter and rub it into the flour, using your fingertips; it will gradually start looking like breadcrumbs. Mix the water and the lemon juice together and slowly add to the dry ingredients, first adding two thirds and then gradually more, if necessary. Mix to a stiff dough and knead until mixed. Cover the pastry with clingfilm and chill it in the fridge for about 1 hour. Roll the pastry out to about 3mm thick on a floured surface and use to line a loose-based quiche tin. Prick the base with a fork and bake the pastry case blind for about 10 minutes.
2 Prepare filling Mix the watercress, ricotta, cream cheese, cream, eggs and seasoning in a food processor until smooth. Add more cream if the mixture is too stiff. Pour the mixture into the prepared pastry case.
3 Arrange the prawns on top and bake for about 35 – 45 minutes or until the filling has set and the tart is golden brown. Allow to cool slightly and slice.

Words ad image: Home magazine