![Stilton, mushroom and onion tartlets featured image](https://www.thegiftofoil.co.uk/wp-content/uploads/2017/12/Tartlet.fw_-760x360-1.png)
Stilton, mushroom and onion tartlets
Ready In 70 mins
Serves 6
![Stilton, mushroom and onion tartlets featured image](https://www.thegiftofoil.co.uk/wp-content/uploads/2017/12/Tartlet.fw_-760x360-1.png)
Ingredients
- 1 Sheet ready rolled short crust pastry
- 1 tbsp Sicilian Olive Oil
- 1 Diced onion
- 1 Crushed garlic clove
- 125g Sliced mushrooms
- 125ml Single cream
- 2 Small eggs
- Salt
- Pepper
- 125g Stilton, crumbled
- Rocket
- Mint Infused Olive Oil
- Caramelised Onion Infused Balsamic
Method
- 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 Sicilian 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 Oiland Caramelised Onion Infused Balsamic
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