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:
  • pictures: David Merewether

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