This the perfect time of the year as cress is coming onto the markets (at least here in Shizuoka and also in Aichi)! Associated with goat cheese (perfect for cow’s milk/lactose allergics), it makes for almost a complete nutritious meal in itself!
Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts
INGREDIENTS: For 4 people
-Pate feuilletee/Puff pastry: 1 roll -Check this excellent recipe (in French) if you wish to make it yourself!)
-Fresh goat cheese: 200 g
-Cress: a good quantity (up to you actually)
-Fresh Cream: 200 ml/cc
-Butter: 50 g
-Cornstarch: 1 tablespoon
-Curry mix powder: 1 teaspoon (or two saffron sprigs)
-Salt: to taste
-Ground pepper: to taste
-Cut the stems off the cress. Wash the leaves and drain well. Fry them lightly in a non-stick pan with 30 g of butter for 5 minutes. Pre-heat oven to 200 degrees Celsius. Coat the insides of 4 molds with the remaining butter.
-Unroll the pate feuilletee/puff pastry. Cut out 4 circles and line the molds with them. Puncture the bottom with a fork. divide the cheese into four portions. Line the bottom of the pastry with a equal share of goat cheese (break it into small lumps with your fingers as you drop it in). Lay four equal portions of the cress over the goat cheese.
-Beat the eggs in a bowl. Mix the cornstarch and fresh cream first in a separate bowl. Add the beaten eggs and mix well. Add salt and pepper for taste. Mix. According to your preferences add curry powder or saffron and mix.
-Pour the egg-fresh milk mixture onto the cress and goat cheese. Bake for about 25 minutes.
-Serve lukewarm or hot with a well seasoned salad.
-If you wish to make a sole big tart, you will have to bake it for 10 more minutes.
-Serve it with a dry white wine.
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