Mini Veggie Tarts

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. grease 6 tart tins, 10 cm| 4" diameter.

Roll out the dough on floured surface and line the tins. Prick the base of the pastry case several times with a fork.

Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10-15 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.

For the filling: blanch the mange tout, beans and carrots in boiling salted water for 3-4 minutes.

Heat the oil and fry the peppers, tomatoes and courgettes until tender. Season well.