LIZZIE’S SPROUT & CHESTNUT TARTS

I created this recipe as an alternative to bubble and squeak for the leftover veggies after a roast. Now they are my Brussels sprouts go-to.

Makes 4 For the pastry

150g plain flour

1tsp salt

A pinch of sugar

75g unsalted butter, cubed and chilled

3-4tbsp ice-cold water

For the filling

125g smoked bacon lardons

1tbsp olive oil

1 garlic clove, crushed

1 rosemary sprig, leaves picked and finely chopped

200g Brussels sprouts, outer layers removed, finely shredded 100g peeled, cooked chestnuts

1 x 125g ball of mozzarella cheese, drained (liquid reserved) and finely chopped

3tbsp double cream

1 egg

Salt and freshly ground black pepper

MAKE THE PASTRY Place the flour, salt and sugar in a food processor. Add the butter and blitz until the mixture resembles breadcrumbs. Add 3tbsp ice-cold water and blitz again until the pastry begins to clump (add the remaining tablespoon of water a little at a time, if necessary). Turn the dough out onto a work surface and bring together into a ball. Cut into four equal pieces.

Roll out each piece of dough on a lightly floured work surface into a circle about 16cm in diameter and large enough to line the base and side of the tart tin. Lift one of the pastry circles into the first tin, press into the base and side and trim off any excess. Repeat to line all four tart tins, then chill for 20 minutes.

Heat the oven to 180°C/fan 160°C/gas 4. Line each pastry case with baking paper and fill with baking beans or rice. Place the pastry cases on a baking sheet and bake for 10 minutes, until the edges turn pale golden. Remove the paper and beans or rice and bake for a further 5 minutes, until the bases are pale golden too.

MAKE THE FILLING While the pastry cases are baking, fry the bacon lardons in a dry frying pan over a medium heat for about 5 minutes, until cooked and slightly golden. Add the olive oil, garlic and rosemary to the pan and fry for 1 minute, then add the Brussels sprouts and stir-fry for 2-3 minutes, until slightly softened. Remove the pan from the heat and crumble in the chestnuts. Divide the mixture equally between the pastry cases and scatter with mozzarella. Mix the reserved mozzarella liquid with the cream and egg, season with salt and pepper, and pour the mixture over the filling in the pastry cases.

BAKE THE TARTS Bake for 15-20 minutes, until the custard has set. Cool in the tins, then gently remove and serve at room temperature.