Pre-heat oven to 180ºC, gas mark 4. Roll out the pastry and use it to line the bases of the flan tins, chill for 30 minutes, line with greaseproof paper and bake blind for 10 minutes. Combine the eggs, curd cheese, hard cheese, watercress,
walnuts, salt and pepper. Spoon the mixture into the part-baked flan cases and then continue baking for about another 30 minutes or until the filling has set and is golden brown. Towards the end of the baking time for the flans, thinly peel the
pears, cut each one in half and remove the cores. Blanch the
pear halves in boiling water for one minute, drain and keep warm. Place one
pear half, core side down, on top of each of the flans. Serve hot.
For a main course serve two of the individual flans per person with a big bowl of mixed, dressed salad. Alternatively, serve single flans with a salad garnish as a starter.
