Petit Pois and Blue Cheese Tartlet

Preheat the oven to 200°C | 400F | gas 6 and put in a baking sheet to warm.

Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together.

Form into a ball, cover with clingfilm and refrigerate for 20-30 minutes.

Meanwhile heat the olive oil in a pan and gently fry the peppers until soft. Remove from the pan with a slotted spoon and lay on kitchen paper to drain.

Cook the peas in boiling salted water for about 5 minutes until tender. Drain and set aside.

Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold.

Spread the peas and peppers evenly over the pastry base.

Whisk together the eggs, egg yolk, cream, seasoning and crumble in the Roquefort then pour over the vegetables.