White Bean and Rocket Tartlets

• 200gm Pre-rolled puff pastry
• 100gm Haricot beans
• 75gm Cheddar cheese – grated
• 2 Eggs
• 40ml Whipping cream
• 40ml Semi skimmed milk
• 20gm Rocket leaves – washed
• 1gm Salt
• 1gm White pepper – freshly milled
• 1 Cherry tomatoes – punnet of
• 10ml Vegetable oil

Cut puff pastry in to 4 equal pieces and line the tartlet rings.  Line with silicon paper and layer with baking beans, blind bake in a pre-heated oven at 180C, until pastry crisp, remove from the oven, remove baking beans and paper.

Mix together the eggs, milk and cream, stir in the haricot beans, then add the rocket leaves, lightly season then spoon into the pastry cases, sprinkle the cheese over the top, return to the oven, bake and set.

Remove from the oven and allow to rest for a few minutes, pan fry the cherry tomatoes until just soft, place three tomatoes on the top of each tartlet.

To serve, place on a warmed plate and accompany with herbed new potatoes and freshly dressed leaf salad.

Top tip

Omit the cheddar cheese, rocket and tomatoes, and warm the cream with 50gm caster sugar and a split vanilla pod, mix with the beans, egg and milk and bake in the pastry case for a sweet alternative – remember to remove the vanilla pod.

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