French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts

Directions

1. -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.
2. -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.
3. -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.
4. -Pour the egg-fresh milk mixture onto the cress and goat cheese. Bake for about 25 minutes.
5. -Serve lukewarm or hot with a well seasoned salad.
6. <strong>NOTE:</strong>
7. -If you wish to make a sole big tart, you will have to bake it for 10 more minutes.
8. -Serve it with a dry white wine.