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Martha Collison's ham hock & pea summer tartlets
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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
FOR THE PASTRY
250g plain flour
125g butter, cubed and chilled,
plus extra for greasing
FOR THE MASCARPONE FILLING
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
90g pulled ham hock
Pea shoots, to garnish
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.
Typical values per serving:
This recipe was first published in May 2017.