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Broad bean and goat's cheese tartlets with lemon dressing
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Prep Time:
65 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Quick and clever bean and goat's cheese pastries, perfect for a cozy winter dinner party.
Ingredients:
  • 1 1/2 sheets (25cm) ready-rolled frozen shortcrust pastry
  • 250g frozen broad beans, thawed, peeled
  • 50g goat's cheese, crumbled
  • 1 egg, lightly whisked
  • 40.40 gm thickened cream
  • 11.80 gm wholegrain mustard
  • 1 lemon
  • 18.40 gm walnut oil
Instructions:
  • Preheat the oven to 200°C. Line six 6 x 11cm rectangular fluted tart tins with removable bases with the pastry, trim the edges, and chill in the fridge for 15 minutes.
  • Pierce the bottom of each pastry case with a fork, then bake on a tray for 10 minutes until perfectly cooked. Once done, lower the oven temperature to 160°C.
  • Divide the broad beans and goat's cheese evenly among the pastry cases. In a jug, whisk together the egg, cream, and mustard, then add salt and pepper for seasoning. Pour the mixture evenly into the pastry cases. Bake in the oven for 15 minutes until just set and lightly golden. Remove and set aside before serving.
  • Use a zester to grate the lemon zest, making sure to avoid the bitter white pith. Juice the lemon. Combine 2 teaspoons of lemon juice with the zest and walnut oil in a jug. Season with salt and pepper. Drizzle over the broadbean tartlets on a serving platter. Serve warm or chilled.

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