Ingredients
• 1 1/2 sheets (25cm) ready-rolled frozen shortcrust pastry
• 250g frozen broadbeans, thawed, peeled
• 50g goat's cheese, crumbled
• 1 egg, lightly whisked
• 2 tablespoons thickened cream
• 2 teaspoons wholegrain mustard
• 1 lemon
• 1 tablespoon walnut oil
Method
1. Preheat oven to 200°C. Line six 6 x 11cm rectanglular fluted tart tins with removable bases with the pastry and trim the edges. Place in the fridge for 15 minutes to rest.
2. Use a fork to prick the base of each pastry case. Place on an oven tray and bake for 10 minutes or until just cooked through. Remove from oven and reduce temperature to 160°C.
3. Place the broadbeans and goat's cheese evenly among the pastry cases. Whisk the egg, cream and mustard together in a jug. Season with salt and pepper. Pour evenly among the pastry cases. Bake in oven for 15 minutes or until just set and lightly golden. Remove from oven and set aside.
4. Meanwhile, use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon. Combine 2 teaspoons of the lemon juice, lemon rind and walnut oil in a jug and season with salt and pepper. Drizzle over the broadbean tartlets. Place on a serving platter. Serve warm or chilled.
