Individual Salmon and Pea Tarts

If you’re scared of making pastry, try this one. It’s very easy to work with, won’t shrink and cooks to a buttery crisp.

Hands-on time: 30min, plus chilling and cooling Cooking time: about 35 min Serves 6 FOR THE PASTRY

175g plain flour, plus extra to dust

60g quick-cook polenta 150g chilled butter, cut into cubes

25g Parmesan cheese, finely grated

FOR THE FILLING

125g hot smoked salmon fillets, skinned and flaked

75g peas

2tbsp freshly chopped chives

2 medium eggs, lightly beaten

125ml double cream Finely grated zest of ½ a lemon

1 To make the pastry, put the flour, polenta and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the grated Parmesan and 4tbsp chilled water and pulse again until the dough clumps together. Tip on to a work surface, bring together into a flat disc, wrap in clingfilm and chill for 30min. If you don’t have a food processor, rub the butter into the flour mixture using your hands, then stir in the cheese and water with a blunt-ended cutlery knife.

2 Preheat oven to 200ºC (180ºC fan)/ mark 6. Divide the pastry equally into six. On a lightly floured surfaced, roll out each portion of pastry and use to line six individual fluted tart tins (about 8cm across base). Put tins on a baking tray, line each with baking parchment and fill with baking beans or uncooked rice. Bake for 12min until the sides of the pastry has set. Remove the parchment and beans and return the pastry tins to the oven for 5min. Take tray out of oven and reduce temperature to 170ºC (150ºC fan)/mark 3.

3 Divide the flaked salmon, peas and most of the chives among the pastry cases. In a large jug, mix together the eggs, cream, lemon zest and some seasoning.

4 Pour cream mixture into cases, sprinkle over the remaining chives and some freshly ground black pepper. Cook for 15-18min until filling is set and lightly golden. Serve warm or at room temperature with a green salad.