- 175g/6oz plain flour, plus extra for flouring
- pinch salt
- 75g/3oz butter, plus extra for greasing
- 1 free-range egg yolk
- 3-4 tbsp water
- 2 tsp grainy mustard
- 3 new potatoes, cooked and sliced
- 100g/3½oz Camembert, sliced
- handful fresh parsley, basil and chives, chopped, plus extra chives, to garnish
- salt and freshly ground black pepper
- Preheat oven to 200C/400F/Gas 6.
- Place the plain flour, salt and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and gradually add the water until the mixture comes together into a ball.
- With floured hands, place the dough onto a floured surface and roll to the thickness of a one pound coin using a floured rolling pin.
- Lightly grease two 8cm/3in ovenproof saucers with butter. Use the pastry to line the saucers, cutting out a circle slightly larger than the saucers, then trim away the edges.
- Spread the mustard onto the middle of the pastry, then cover with the sliced potatoes, Camembert and herbs and season well with salt and freshly ground black pepper.
- Transfer to the oven and cook for 10-12 minutes, or until the pastry is golden-brown and the cheese is bubbling.
- To serve, transfer to a serving plate and garnish with the chives.