Mussel, bacon & brie tartlets

• butter↗140g g
• plain flour↗225g g
• freshly grated parmesan50g g
• egg↗1medium

  beaten with 1 tbsp milk

• olive oil↗2 tbsp tbsp
• red onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• dry cure streaky bacon↗100g g

  or pancetta, cubed

• eggs↗4medium
• whipping or double cream↗284ml pot ml
• snipped chives3 tbsp tbsp
• frozen cooked shelled mussels↗500g g

  thawed and drained, or 2kg/4lb 8oz fresh mussels

• ripe brie↗200g g

  rind removed and cubed

• mixed salad leaves↗200g g

  to serve

• bought or homemade vinaigrette2-3 tbsp tbsp

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.