Perfect for a dinner party starter or as a canape, these little mushroom and Stilton puff pastry tartlets are utterly delicious and are super simple to make. Serve with a light salad and a drizzle of balsamic glaze.
- 1 sheet ready rolled puff pastry (or equivalent homemade)
- 125g mushrooms of choice
- 1 onion
- 1 garlic clove
- 1 tbsp. oil
- 2 tbsp. white wine
- 125ml cream
- 2 eggs
- 125g Stilton
- Salt and pepper
Thinly slice the mushrooms and onion. Mince the garlic clove.
Use the pastry to line 6 mini fluted tart tins, or to line a muffin tin. Make sure the pastry is well pressed into the tins. Chill for half an hour in the fridge. Cover with greaseproof and add baking beans. Bake at 200C for 15 minutes, then remove beans and greaseproof.
Heat oil in a large frying pan and add the onion. Fry until golden and softened, then add the garlic and mushrooms and fry for 3-4 minutes or until softened. Add the wine and cook off for a minute or two. Whisk cream, eggs, salt and pepper together. Stir in the mushroom mix and crumble in the Stilton. Pour into the pastry cases.
Bake for 15-20 minutes or until lightly risen and golden. Serve warm, or at room temperature.