Annie Bell's Watercress Tart

Stay in touch with the change of seasons on the plate with my light and lovely springtime dishes to devour or dip into

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   1. You will need a 23cm loose-bottom tart tin 5cm-6cm deep.
   2. For the pastry, place the flour and salt in the bowl of a food processor, add the butter and reduce to a fine crumb-like consistency. Incorporate the egg yolk and then add just enough cold water to bring the dough together. Wrap the pastry in clingfilm and chill for at least 1 hour. Preheat the oven to 200C/180C fan/400F/gas 6.
   3. Knead the pastry until pliable (or if using bought pastry, unfold it). Thinly roll it out on a lightly floured surface and carefully lift it into the tart tin, pressing it into the corners. Trim the top, reserving the trimmings. Prick the base with a fork, line it with a sheet of foil, tucking it over the top, then weight it with baking beans.
   4. Bake for 15 minutes, then remove the foil and baking beans. If necessary, patch any cracks with pastry trimmings. Brush the inside of the pastry case with the reserved egg white, then return to the oven for another 10 minutes until lightly coloured.
   5. While the case is baking, place the eggs and watercress in a food processor and whiz to a purée. Transfer this to a bowl and stir in the cream, half the cheese and some seasoning. Tip this into the pastry case, smoothing the surface. Scatter over the remaining cheese, then toss the spring onions with the oil and scatter these over the tart, mainly in the centre.
   6. Bake for about 40 minutes until golden and set – it may still appear a little wobbly in the centre but check with a skewer that it isn’t actually runny. Leave to stand for 15-20 minutes. The tart is also good at room temperature and can be reheated.
   
   FINAL FLOURISH Toss some watercress and pea shoots with a little rapeseed oil
   to coat, a few drops of cider vinegar and a pinch of salt, then place in a pile on top of each serving.