Pigeon, chicory and blackberry tarts

• ½ recipe cream cheese pastry
• sunflower oil
• 6 pigeon breasts, skin on if possible

Cut the pastry into four equal pieces. On a lightly floured worktop, roll out each piece to about 5mm thick and place into your tart tins, making sure each piece is pressed into the edges. Trim off any excess, then put a piece of cling film on top of each one so it overlaps the edges. Fill with ceramic beans (they help the pastry cook more evenly than dried beans) and put in the fridge to rest