Stilton, mushroom and Tenderstem® Tartlets
Created by Margaret Akel
I love all food styles, from British roast beef with Yorkshire Pudding to tasty Thai cuisine and Moroccan couscous.
- Created by Margaret Akel
- 20 mins preparation
- 20 mins cooking
- Serves 6
Delicious cheesy tartlets for lunch or supper.
- 175 g Plain flour
- Pinch of salt
- 75g Butter or Flora cut into small pieces
- 50g Grated Parmesan cheese
- 1 Beaten egg for the pastry
- For the filling
- Big knob of butter
- 300g Chopped celery
- 4 Mushrooms, chopped
- 300g Chopped Tenderstem® broccoli
- 80g Stilton cheese, grated
- 2 Eggs beaten and added to 200 ml single cream
- Handful of chopped parsley
- Salt, pepper and nutmeg
To make the pastry, mix the flour, salt and butter between fingers until it resembles breadcrumbs. Add Parmesan cheese and egg and mix well until it comes together. If a little dry, add a spoonful of milk. Wrap in clingfilm and put in fridge for half an hour.
For the filling, heat butter in frying pan and add the celery and mushrooms until just soft. Put aside to cool.
Put the chopped Tenderstem® broccoli into a pan of boiling salted water and cook for about 7 minutes. Strain and put aside to cool.
Preheat oven to 200 C Gas 6.
Roll out pastry thinly on floured work surface and cut out 6 shapes to fill 6 holes of 2 greased Yorkshire pudding tins. I used a porridge cup which was just the right size. Chill pastry in tins for 10 mins if possible.
Bake pastry blind removing paper and beans for last 5 minutes. Reduce temperature to 180 C or Gas 4.
Divide the cooked leek and mushroom mixture between the pastry in the tins. Top with Stilton cheese, fresh parsley and then the Tenderstem® broccoli.
Pour over carefully the beaten eggs and cream mixture. Season well.
Cook in oven for 15 - 20 minutes until the filling is set and golden in colour.
Allow to cool and then enjoy.