- 500g/1lb 2oz ready-made puff pastry
- 500g/1lb 2oz baby leaf spinach, washed and well drained
- salt and freshly ground black pepper
- pinch freshly grated nutmeg
- 250g/9oz crème fraîche
- 1 free-range egg
- 325g/11½oz smoked salmon, sliced
- 110g/4oz watercress
- 20g/¾oz walnuts, shells removed
- 75ml/3fl oz extra virgin olive oil
- salt and freshly ground black pepper
- 150g/5oz watercress
- 2 tbsp walnut oil
- 2 tsp red wine vinegar
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the tart, roll the pastry out to 5mm/¼in thick. Cut out four 15cm/6in circles. Place onto a baking tray and pierce several times with a fork to prevent the pastry from rising too much.
- Transfer to the oven and bake for ten minutes, or until golden-brown and risen.
- Meanwhile, place the spinach into a pan and cook gently until wilted. Season, to taste, with salt and freshly ground black pepper and a pinch of nutmeg. Remove from the pan and squeeze out any excess water.
- In a bowl, whisk the crème fraîche and egg together and season with salt and freshly ground black pepper.
- Divide the spinach among the pastry circles and spoon over some of the crème fraîche mixture. Top with the smoked salmon slices.
- Return to the oven for five minutes, until warmed through.
- Meanwhile, for the pesto, place the watercress and walnuts into a food processor and blend. Gradually add the olive oil until a thick paste forms. Season, to taste, with salt and freshly ground black pepper.
- For the salad, place the watercress into a bowl, drizzle over the walnut oil and vinegar and season, to taste, with salt and freshly ground black pepper.
- To serve, place the tarts onto serving plates with the watercress salad and drizzle over the pesto.