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).

1. Firstly caramelise the onions (they don’t have to be red) by cooking slowly with a little sugar and balsamic vinegar until they’re beyond soft and heading for sticky.
2. Line the baking tin with pastry while the onions are caramelizing (and cooling a bit). Then beat the egg and incorporate the cream. Season if you wish at this point, but remember Stilton is quite a strong cheese.
3. Peel and cut the pears into chunks about a quarter of a pear in size (I cut the fat bottomed part of a small pear into thirds) and then score it.
4. Grate most of the Stilton into the cream and egg mixture, saving some to crumble on top around the pear.
5. Place a dessertspoon of onion into the bottom of each tart, add the egg mixture, then the pear, crumble a little more Stilton around and top with a small spriglet of rosemary.
6. Bake in a medium (gas 4, 180°C) oven for 25 minutes, or until golden. Serve warm or cold.

NB: Pear and Stilton are a great combination, but mushrooms will work too