Goats cheese, cranberry and walnut tarts

For the pastry:

250g(9oz) plain flour

160g (5½oz) butter, cut into small pieces

1 egg

1tsp salt

1tbsp cold water/milk

For the filling:

4tsp cranberry sauce

85g (3oz) firm goats’ cheese, sliced

25g (1oz) walnut pieces

2 eggs

200ml (7fl oz) crème fraîche

salt and freshly ground black pepper

2tbsp snipped fresh chives

For the pastry:  make in a food processor.  Place the flour and butter, cut into small pieces, into a food processor and pulse until the butter is combined.  Add the egg and 1tbsp cold water.  Pulse again until the mixture begins to come together.  Tip the mixture on to a board and finish bringing the pastry together by hand. Knead the mixture 2 or 3 times until it is smooth and pliable.  Wrap the pastry in clingfilm and keep in the fridge until ready to use.

Roll out the pastry on a lightly floured surface and use to line 4 small flan tins.  Chill for 20 minutes.

Spread 1 tsp cranberry sauce over the base of each pastry case.  Top with slices of cheese and walnut pieces.

Beat together the eggs, crème fraîche, seasoning and chives and pour into the pastry cases.

Bake on the floor of the Roasting Oven for 25-30 minutes until the pastry is golden and the filling set.

Serve warm.