Stilton, mushroom and onion tartlets

Irresistible canapés

These little canapés are always a hit at parties. And all the better, the irresistible flavours and are incredibly easy to prepare.



  • Pre-heat your oven to 200c
  • Roll out the pastry about to about 5mm thick and line 6 mini tart tins and chill for about half an hour.
  • Then cover each one with greaseproof paper and blind bake by weighing them down well with some dried beans.
  • Cook for 15 minutes.
  • Heat the olive oil in a frying pan over medium heat and sauté the onion until soft.
  • Add the crushed garlic and mushrooms and fry until they're looking golden.
  • Lightly whisk the cream with the eggs and season with salt and pepper. Stir in the crumbled Stilton and the mushroom mixture.
  • Pour into the pastry cases, just before the top so they don't overflow while they cooking.
  • Bake them in the oven for 15 to 20 minutes until they're golden on top and solid.
  • Serve warm on a bed of lightly dressed rocket dressed with mint infused olive oil and caramelised onion balsamic.
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