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    Stilton Tartlets with Walnut Dressing

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    Stilton Tartlets with Walnut Dressing

    These scrumptious tartlets will certainly keep the vegetarians happy.

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes, plus 10 minutes chilling time
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus 10 mintues chilling time 50 minutes

    Serves: 2


    • 200g ready-made shortcrust pastry
    • Small knob of butter
    • ½ red onion, thinly sliced
    • 100ml single cream
    • 1 egg
    • 50g vegetarian Stilton, diced
    • For the Walnut Dressing
    • 1 small garlic clove
    • 25g walnut pieces
    • Large pinch dried chilli flakes
    • 2 tbsp extra virgin olive oil
    • Juice of ½ lemon
    • Pinch of caster sugar
    • 2 tsp finely chopped fresh tarragon


    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and use to line two 12cm tart tins. Prick the bases and chill for 10 minutes. Place some crumpled foil in the pastry shells. Put the cases on a baking sheet, bake for 8 minutes, remove the foil and cook for 1-2 minutes.
    2. Meanwhile, melt the butter in a frying pan and gently cook the onions for 10-15 minutes until very soft.
    3. Beat together the cream and eggs, and season. Spoon the onions and cheese into the pastry cases and pour over the cream mixture. Bake for 20-25 minutes until the filling is just set.
    4. For the dressing: place the garlic, walnuts and chilli flakes in a small food processor and whizz together until finely chopped. Add the oil, a squeeze of lemon juice, sugar and season to taste, then whizz to make a fairly smooth, creamy dressing. Stir in the tarragon.
    5. Let the tarts rest for 5 minutes, remove from the tins and serve, with the dressing.

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    Cook's tips

    To cook after freezing: defrost thoroughly, preheat oven to 200°C, gas mark 6 and bake on a baking tray for 10-15 minutes until piping hot. Alternatively, serve Cropwell Bishop Stilton Tartlets, from the chiller cabinet.


    Average user rating

    5 stars