Simple ‘fridge clean-out’ tarts

INGREDIENTS:

1 x Empire Pastry Butter Shortcrust Pastry Sheet, defrosted.

3 eggs

1/3 cup cream

Chopped chives or parsley.

Jamon (or leftover ham, bacon, salami)

Sliced mushroom

3-4 cherry tomatoes

Fiore di Latte, torn - or shredded mozzarella.

Salt and Pepper

Method:

Step 1: Pre heat oven to 180c/160c fan. Line individual tart tins with the pastry, using a fork dock the bottom. Using baking beads, blind bake for 15mins, then another 10mins without the beads - until pastry is cooked and golden.

Step 2: In a small jug, whisk the eggs and cream, season and add the chives or parsley.

Step 3: To the tarts, add the other ingredients. Place the tart tins onto a tray for ease of moving to the oven and carefully pour in the egg mixture. Careful not to overfil.

Step 4: Bake for 12-15 mins at 180c until the middle is just set with a slight wobble.

Eat warm or leave to cool and refrigerate.