date:Jun 17, 2014
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 200C. 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