Cheddar, green bean & ham tarts
300g extra mature Cheddar, grated 180g green beans, trimmed 60g ham, chopped 250g plain flour, plus extra for dusting 150g chilled unsalted butter, cubed 2 tbsp double cream 2 eggs, plus 1 yolk 100ml cold water sea salt and black pepper
Place the flour and a pinch of salt in a large bowl. Mix in the butter cubes and rub into the flour until the mixture has the consistency of breadcrumbs. Add the egg yolk and water, and mix. Bring together into a ball of dough by kneading with one hand. Wrap the ball in cling film and leave to chill for 1 hr. After 1 hr, roll out the pastry to approximately 25 x 30cm on a clean surface lightly dusted with flour. Trim into a neat rectangle with a knife, then cut the pastry into six smaller rectangles. Grease a flat baking tray, then make raised edges on the pastry rectangles by folding each side up by 1cm and pinching round the ends of the pastry so it holds in place. Transfer to the tray and leave to chill for 30 mins. In the meantime, preheat the oven to 200°C/gas mark 6. Place the beans in a bowl and cover with boiling water for 5 mins, then drain. In a separate bowl, mix together the cheese, double cream, 2 eggs and ham. Season with salt and pepper. Spoon the mixture into the pastry cases, then top with the green beans. Bake for 20 mins until golden, then transfer to a serving dish. Sprinkle with sea salt and black pepper and serve.