Broad bean, goat’s cheese and SunBlush tomato tarts

Method

1. Preheat the oven to 200°C/ fan180°C/gas 6. Cut the pastry into 4 pieces and roll out on a lightly floured work surface. Use to line 4 x 11cm round x 4cm deep, loose-bottomed, fluted tart tins. Prick the bases with a fork, then chill for 15 minutes.
2. Line the pastry cases with baking paper and baking beans, put on a baking tray and cook in the oven for 15 minutes. Remove the beans and paper and bake for a further 5-10 minutes, until golden.
3. Set aside 4 of the SunBlush tomatoes and chop the rest. In a small bowl, mix the eggs, double cream, broad beans and chopped tomatoes. Season and pour into the pastry cases. Place a goat’s cheese round in the centre of each tart and pop the remaining whole tomatoes on top of each.
4. Bake the tarts for 12-15 minutes, until just set. Cool for 10 minutes, then turn out onto plates.
5. Serve warm or cold with dressed salad leaves, if you like.