Name: Mussel, bacon & brie tartlets
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Scottish
Ingredients: 140g butter; 225g plain flour; 50g freshly grated parmesan; 1medium egg beaten with 1 tbsp milk; 2 tbsp olive oil; 1 red onion finely chopped; 2 garlic cloves finely chopped; 100g dry cure streaky bacon or pancetta, cubed; 4medium eggs; 284ml pot whipping or double cream; 3 tbsp snipped chives; 500g frozen cooked shelled mussels thawed and drained, or 2kg/4lb 8oz fresh mussels; 200g ripe brie rind removed and cubed; 200g mixed salad leaves to serve; 2-3 tbsp bought or homemade vinaigrette to serve

For the parmesan pastry

140g butter
225g plain flour
50g freshly grated parmesan
1medium egg
beaten with 1 tbsp milk

For the filling

2 tbsp olive oil
1 red onion
finely chopped
2 garlic cloves
finely chopped
100g dry cure streaky bacon
or pancetta, cubed
4medium eggs
284ml pot whipping or double cream
3 tbsp snipped chives
500g frozen cooked shelled mussels
thawed and drained, or 2kg/4lb 8oz fresh mussels
200g ripe brie
rind removed and cubed
200g mixed salad leaves
to serve
2-3 tbsp bought or homemade vinaigrette
to serve

Method

step 1
Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
step 2
Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
step 3
Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.