Pesto, pea and watercress tartlets

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Roll out the pastry on a lightly floured surface until as thick as a £1 coin, then, using an upturned plate as a guide, cut out 4 circles about 15cm in diameter – you may need to re-roll the trimmings. Use the circles to line the tins, with an overhang. Freeze for 15 minutes.
2. Line the cases with foil and fill with baking beans/uncooked rice. Bake for 20 minutes, then remove the beans/ rice and foil and bake for 5 minutes more or until dry. Trim off the excess pastry, then set aside. Lower the oven to 160°C/140°C fan/gas 3.
3. Mix the eggs with the cream and most of the parmesan, then season well. Dollop 2 tsp pesto into each tartlet case, then evenly divide the peas and watercress among them. Put the cases onto a baking sheet, pour in the egg mixture, then bake for 20-25 minutes until set with a slight wobble. Sprinkle over the rest of the cheese for the last 5 minutes of cooking. Leave to cool, then serve.