These Blue Cheese Watercress Artichoke Tarts combine some strong & classic flavours with rich, buttery pastry. Ideal for supper alongside a crisp green salad or made into mini tartlets for parties.I make my pastry by hand but I won't cry if you decide to make the pastry in a food processor or substitute bought shortcrust.
1.The ingredients listed are sufficient to make 1 large tart in an 8 inch tin or 4 individual tarts in 4 inch tins plus a couple of extra small tarts. It could also make 15-18 small tarts depending on the tins you use. 2.The filling quantity is generous - there may be some left over - but I didn't want to risk leaving the tarts half full by using the 1 egg version. Try folding left over filling into the mashed flesh of baked potatoes, piling back into the skins and baking (200°C/400°F/GM6) for around 15 minutes until set.