Name: Brussels sprouts, blue cheese and chestnut tartlets
Yield: To make about 8 tartlets, or one 22cm tart-tin
Cuisine: Traditional British
Ingredients: 120g Plain flour; 70g Butter; 300ml Double cream; 3 Egg yolks; 1 Egg, beaten; 60g Chestnuts, shelled and roughly chopped; 80g Colston Bassett cheese, crumbled (but you can use any blue cheese you prefer); 150g Brussels sprouts, inner cores removed and leaves finely shredded; ¼ Whole nutmeg, freshly grated to taste; Salt and freshly ground black pepper to taste

Ingredients

120g Plain flour
70g Butter
300ml Double cream
3 Egg yolks
1 Egg, beaten
60g Chestnuts, shelled and roughly chopped
80g Colston Bassett cheese, crumbled (but you can use any blue cheese you prefer)
150g Brussels sprouts, inner cores removed and leaves finely shredded
¼ Whole nutmeg, freshly grated to taste
Salt and freshly ground black pepper to taste

Method

STEP 1
Sift the flour and pinch of salt into the bowl of a food processor; add 60g of the butter and blitz for about 20 – 30 seconds, until the mixture resembles fine breadcrumbs. Through the top of the food processor, with the motor still running, add between 1 and 2 tbsp. ice-cold water until a rough dough forms and begins to just ball together. Remove from the food processor and gently shape to form a round. Cover in clingfilm and chill in the fridge for at least 1 hour. Alternatively, use shop bought shortcrust pastry.
STEP 2
With the remaining butter, gently fry the sprouts over a moderate heat with a pinch of salt and nutmeg until soft. Remove from the heat and leave to cool.
STEP 3
Meanwhile, scatter the worktop with a light dusting of flour and roll the pastry approximately 1cm thick.
STEP 4
Line the tart tins and cut to size.
STEP 5
Refrigerate for at least 30 minutes.
STEP 6
In a jug beat the eggs into the cream and season to taste with salt and pepper. Set to one side.
STEP 7
Preheat the oven to 190°.
STEP 8
Blind bake the tart cases covered with a square of greaseproof and filled with baking beans to prevent the pastry from rising. This can take anywhere from between 15 minutes for individual cases to 30 minutes for a larger tart case; until the pastry is crisp throughout. Remove from the oven.
STEP 9
Remove the baking beans and greaseproof and fill each of the cases with a portion of brussels sprouts, blue cheese and chestnuts. Place the tart cases on a flat baking sheet and gently fill each of the tart cases with enough of the tart filling to come just shy of the top of the tartlet.
STEP 10
Reduce the oven to 180° and cook the tartlets for 10 – 12 minutes until the filling sets and the brussels sprouts and blue cheese begin to bubble and just caramelise in places. Remove from the oven and cool slightly on a wire rack.