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Mussel, bacon & brie tartlets

  • 140g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 225g plain flour
  • 50g freshly grated parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 1 medium egg, beaten with 1 tbsp milk Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g dry cure streaky bacon or pancetta, cubed
  • 4 medium eggs Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 284ml pot whipping or double cream
  • 3 tbsp snipped chive
  • 500g frozen cooked shelled mussel, thawed and drained, or 2kg/4lb 8oz fresh mussels Mussels mus-selsOnce regarded as the poor relation of the shellfish family because of their small size and…
  • 200g ripe brie, rind removed and cubed
  • 200g mixed salad leaves, to serve
  • 2-3 tbsp bought or homemade vinaigrette, to serve Vinaigrette vin-uh-gretA basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
  • Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
  • Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
  • Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.