About this recipe:These little tartlettes make a great canape and use Northumberland cheese. The pastry is one I pinched from my Mum a while back and is so simple you don't even need to be a French pastry chef to make it. I have used Blagdon Blue as it is an award winning creamy blue cheese.
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Method Prep:20min › Cook:25min › Ready in:45min
Blend the butter and Philly with a wooden spoon. Add the flour (I never bother sieving but you probably should!) and stir to form a soft dough. Roll into 12 balls the size of a Brussels sprout. Using a spoon squash the balls into a mini muffin tray to form pastry 'cups'. These are now ready to be filled - no blind baking required thank goodness!
Wilt your baby spinach, either in a steamer or microwave and then pop it in to a mixing bowl. Add your chopped walnuts and Blagdon blue (which I cut into chunks to make it easier to divide). Add the yolk to the mixing bowl. Season well. Use a teaspoon to share the mixture between the pastry shells but don't overfill. I like to put a little chunk of Blagdon blue on the top of each tartlette to make sure it is cheesy enough.
Cook in the oven at 180 C / Gas 4 for 25 minutes. The tartlettes should be golden and ooozing goodness; if they are not quite there give them a little longer. Enjoy!