Ingredients

Steps

• Preheat the oven to 200°C.
• Roll the pastry to 5mm thick and cut out four 15cm circles.
• Place pastry on a tray, pierce with a fork, and bake for 10 minutes.
• Wilt the spinach in a pan, season with nutmeg, and squeeze out excess water.
• Whisk the crème fraîche and egg together in a bowl with seasoning.
• Top pastry with spinach, crème fraîche mixture, and smoked salmon.
• Bake for another 5 minutes until warmed through.
• Blend watercress, walnuts, and olive oil into a thick pesto paste.
• Toss watercress salad with walnut oil and red wine vinegar.
• Serve tarts with salad and a drizzle of pesto.