Oyster and Watercress Tarts
|Watercress||12 Ounce, stalks removed|
|Lemon juice||1 Tablespoon|
|Heavy cream/Creme fraiche||3⁄4 Cup (12 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Filo pastry sheets||3|
Cook the watercress in a little boiling salted water, to which a squeeze of lemon juice has been added, for 2-3 minutes.
Puree the watercress with the cream or creme fraiche, then transfer to a small heavy-based saucepan.
Open the oyster shells and carefully remove the oysters.
Brush the deep shells with melted butter.
Arrange on 1 or 2 baking sheets.
Stack the sheets of filo pastry, brushing between them with melted butter.
Cut the stack into 18 squares, each 2 1/2-3 inches on all sides.
Line each oyster shell with a stacked square of pastry and brush the top with melted butter.
Bake in a preheated 400° oven for 5-8 minutes.
Meanwhile, gently warm the watercress puree.
Add a squeeze of lemon juice to the remaining melted butter.
Divide the watercress puree among the filo shells.
Place the raw oysters on top and brush them lightly with the lemon butter.