Parmesan and Watercress Tartlets with Red-Onion Marmalade
Tartlets 225g/8oz flour, sieved
1 egg, lightly beaten
2-3 dsps cold water Filling 25g/1oz butter
½ small onion, finely sliced
Small bunch watercress, lightly steamed
3 eggs, lightly beaten
275ml/½pt double cream
½ tsp paprika Red onion marmalade 25g/1oz butter
2 red onions, finely sliced
3-4 dsps water
4 dsps red-wine vinegar
50g/2oz soft brown sugar
Pinch freshly ground black pepper
1 Place the ingredients for the tartlets in a food processor and whiz until they bind together to form a soft dough. Roll out the pastry to the thickness of 1cm/½in, then, using a pastry cutter, cut it into six rounds of approximately 10cm/4in in diameter.
2Line individual, lightly greased moulds or tins with the pastry and lightly prick each base with a fork. Cover with cling film and place in the fridge for 15-30 minutes.
3Remove from the fridge and cover with a layer of greaseproof paper and a layer of dried beans or lentils to prevent the pastry cases rising in the centre. Bake in the oven at 190°C/Gas Mark 5 for 10 minutes. Remove from the oven, discard the beans or lentils and the paper and set to one side to cool.
4For the filling, melt the butter in a small pan. Add the onion and cook lightly for one minute. Add the watercress and remove the pan from the heat. Leave to cool.
5Beat together the eggs and cream, then mix in the Parmesan, paprika, onion and watercress. Pour the mixture into the pastry shells and bake in the oven at 180°C/Gas Mark 4 for approximately 25 minutes until the tarts are golden and firm to the touch.
6Meanwhile, make the red-onion marmalade. Melt the butter in a saucepan and add the onions, water, vinegar and sugar. Cook for 12-15 minutes, stirring occasionally, until the mixture has reduced and the onions have softened. Season to taste and set to one side to cool slightly. Remove the tartlets from the moulds. Serve warm or cold, with a little red-onion marmalade.