yogurt watercress quichelettes

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 1 teaspoon white sugar
• 1 pinch salt
• 1/3 cup margarine
• 3 tablespoons cold water, or as needed
• 1 tablespoon olive oil
• 2 bunches watercress, stems removed
• 2 cloves garlic, crushed
• 1/3 cup chopped green onion
• 1 1/2 cups grated parmesan cheese
• 5 tablespoons plain yogurt
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a medium bowl, stir together the flour, salt and sugar. cut in margarine until the mixture resembles breadcrumbs. stir in just enough water to hold together. roll out on a lightly floured surface to 1/8 inch thick. use dough to line 4 tartlet pans. prick with a fork, and refrigerate until needed.
• heat the oil in a skillet over medium heat. add watercress, garlic and onions. cook and stir for about 2 minutes, or until fragrant. remove from the heat and stir in the parmesan cheese, yogurt and cayenne pepper. spoon into the chilled tart pans.
• bake for 20 minutes in the preheated oven, or until filling is firm. serve warm.