Prep time:
Cooking time: 25 minutes
Total time:
Serves: 6
1 Pack of Ready Rolled Short Crust Pastry
2 Red Onions
120g Leftover Stilton
3 Pears
2 Medium Eggs
300ml Small Carton of Single Cream
Sprigs of Rosemary to Garnish
Here’s a use for that dry old bit of Stilton left on the cheeseboard, otherwise destined for the birds or the bin, and these are so delicious you may even want to buy extra Stilton just for the purpose next year… I make the tartlets in a muffin tin, because it’s deeper and holds more filling, but feel free to experiment with whatever tartlet tins you have (make canapé sized tarts in a mini muffin tin, or one large tart as you would make a quiche).
NB: Pear and Stilton are a great combination, but mushrooms will work too
- words: Jo Arnell
- pictures: David Merewether
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