Easter entertaining – A flavourful spring lunch ideal for celebrating seasonal ingredients that can be served warm or at room temperature.
Method:
Preheat the oven to 200°C/400°F/gas mark 6.
Put the potatoes in a saucepan, cover with cold water. Add a big pinch of salt and bring to the boil. Simmer for 12-15 mins until tender. Remove from heat and plunge potatoes into cold water to cool.
Roll the pastry out to 5mm thickness, transfer to a loose-bottomed, deep 20cm tart tin. Chill for 10 mins until firm.
Prick the base with a fork, line with baking parchment and fill with baking beans or rice. Blind bake for 15 mins.
Trim par baked case with a serrated knife. Meanwhile separate the egg white and yolk. Brush the pastry case with the egg yolk and put the egg white aside. Bake for a further 5 mins until golden.
Briefly blitz the watercress to a purée (or finely chop). Whisk the remaining eggs and the egg white in a bowl. Stir in the Wild Garlic Sauce, watercress, lemon zest and cottage cheese.
Slice the potatoes into rounds approx. 5mm wide and arrange 2/3rds of them in the pastry case. Pour over the egg mixture, add the remaining potatoes and cover with Cheddar.
Bake for 35-40 mins. Allow to cool for at 15 mins before you remove it from the tin
Prep time: 25 mins
Cook time: 55 mins
Serves: 4-6
- 350g jersey royal potatoes
- 1 pack shortcrust pastry (320g)
- 4 eggs
- 100g watercress
- 1/2 jar (70g) Tracklements Wild Garlic Sauce
- zest of 1 lemon
- 200g cottage cheese, drained
- 120g Cheddar cheese, grated
- baking beans or rice
