Jersey Royal and Watercress Tart with Wild Garlic Sauce
This savoury tart is fresh, comforting and full of flavour. Layers of tender potatoes are baked with a creamy egg filling, wild garlic, watercress and sharp Cheddar. Finished with a hint of lemon, it’s a simple yet satisfying dish perfect served warm or cold.
Serves
4-6
Featuring
Tracklements Wild Garlic Sauce
Ingredients
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
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200°C (fan 180°C).
- Boil the potatoes in salted water for 12–15 minutes until just tender, then drain and cool.
- Roll out the pastry to 5mm thick, line a 20cm tart tin and chill for 10 minutes. Prick the base, line with baking parchment and baking beans, then blind bake for 15 minutes.
- Remove the beans, trim the edges, brush with egg yolk and bake for a further 5 minutes until golden.
- Blitz or finely chop the watercress. Whisk the eggs with the reserved egg white, then stir in the wild garlic sauce, watercress, lemon zest and cottage cheese.
- Slice the potatoes into 5mm rounds. Layer two-thirds in the tart case, pour over the filling, then top with the remaining potatoes and Cheddar.
- Bake for 35–40 minutes until set and golden. Cool for 15 minutes before removing from the tin and serving.
