Watercress Tart

• To prepare the pastry, put all the ingredients into a mixing bowl and beat well to form a soft dough.
• Wrap in cling film and chill for 1 hour. 2 Heat the oven to 180°C (160° fan) gas 4.
• Grease a 20 cm|8" pie tin or dish.
• Roll out the dough on a floured work surface, until it is almost twice as wide as the diameter of the pie tin.
• Line the base and sides of the tin.
• Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
• Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans.
• Bake for 15-20 minutes, until the pastry is pale golden.
• Remove from the oven, discard the beans and paper and set aside to cool.

For the filling

• Put the watercress, garlic, pine nuts and creme fraiche in a food processor and process until smooth.
• Stir in the eggs, cream and cheese and season with salt, pepper and nutmeg.
• Pour into the pastry case and bake for 25 minutes until the filling is set.
• Cool in the tin.
• Sprinkle with toasted pine nuts.