zoom Martha Collison's ham hock & pea summer tartlets

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    Martha Collison's ham hock & pea summer tartlets

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    Martha Collison's ham hock & pea summer tartlets

    These light, fresh-flavoured tartlets are an ideal easy starter or canapé for early summer. Swap the ham hock for some feta cheese to make them vegetarian
     

    • Preparation time: 25 minutes + cooling
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 35-40 minutes + cooling

    Makes: 12

    Ingredients

    FOR THE PASTRY
    250g plain flour
    125g butter, cubed and chilled,
    plus extra for greasing

    FOR THE MASCARPONE FILLING
    250g mascarpone
    100ml double cream

    FOR THE MINTED PEA PESTO
    80g fresh peas
    2 sprigs mint, leaves only
    2 tbsp extra virgin olive oil
    Finely grated zest
    ½ lemon
    90g pulled ham hock
    Pea shoots, to garnish
     

    Method

    1. To make the shortcrust pastry, place the flour into a large mixing bowl and add the cubed butter. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add 1 tablespoon of cold water and stir with a round-ended knife until the pastry clumps together, then wrap in clingfilm and refrigerate for 15 minutes.

    2. Preheat the oven to 180ºC, gas mark 4 and lightly grease a 12-hole fairy cake/shallow muffin tin with butter. Roll the chilled pastry out to a 5mm thickness and use a round cutter slightly larger than the holes in your tin to cut out 12 circles. Press the pastry into the tin and prick bases with a fork before baking for 10-15 minutes, or until the tarts are a pale golden brown colour. Allow to cool completely.

    3. To make the pea pesto, bring a small saucepan of water to the boil. Boil the peas for 1 minute, then drain and allow to cool. Finely chop the mint and place into a small bowl with the olive oil and lemon zest. Season, then gently crush the peas before adding and mixing well to combine.

    4. Beat the mascarpone with the cream in a small bowl until smooth, then season. Spoon into a piping bag and fill each cool tart shell with the mascarpone mix. Top each one with a spoonful the of pea pesto, a generous sprinkle of ham hock and a few pea shoots. Eat immediately.
     

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