Method

• 1.
  Sift flour into a bowl, add a pinch of salt and the paprika. Rub in butter with your fingertips until mixture resembles fine breadcrumbs. Add half the egg and mix first with a knife, then with your hands until mixture comes together to form a smooth ball.
• 2.
  Wrap in plastic for 30 minutes, then roll out thinly on a lightly floured surface. Line six 9cm-diameter loose-bottomed tart pans with pastry, then refrigerate for a further 30 minutes.
• 3.
  Preheat the oven to 180°C.
• 4.
  Line pastry shells with baking paper and pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights or rice. Brush shells with remaining egg. Bake for 5 minutes until crisp and golden.
• 5.
  When ready to serve, combine oil and lemon juice and season with salt and pepper. Toss herbs and salad leaves in lemon dressing. Fill shells with hummus and pile salad on top.