Prep & cooking time: 45mins
150g (5.5oz) plain flour
pinch of salt
75g (2.75oz) low fat spread
3 leeks, finely sliced
1 clove garlic, crushed
300g (10.5 oz) wild mushrooms, sliced
1 tablspn tomato puree
40g (1.5oz) watercress
25g (1 oz) half fat Cheddar cheese
salt and freshly ground pepper
low fat cooking spray
1. Preheat oven to Gas Mark 6 / 200c / 180fan / 400f
2. Mix the flour and salt, then rub in the low fatspread until the mix looks like fine breadcrumbs.
3. Sprinkle cover 1-2 tblspns cold water and mix with a knife until the dough comes together. Wrap in cling film and chill for 10 mins in the fredge.
4. Roll out the pastry and use to line a 20 cm (8in) tart tin. Prick the base with a fork and cook in the oven for 15-20 mins until golden.
5. Spray a frying pan with low fat cooking spray and cook the leeks and garlic for 6-8 mins until starting to soften. Add the mushrooms and cook for a further 5-6 mins. Season to taste.
6. Remove the pastry case from the oven and spread the tomato puree over the base. Top with the watercress, followed by the leek and mushroom mixture.
7. Sprinkle the tart with the cheese and bake for a further 12-15 mins. Serve with a No Point salad.