Blagdon blue cheese tartlettes

Blagdon blue cheese tartlettes


4 people made this

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.

Makes: 12 tartlettes

  • 50g butter, softened
  • 50g Philidelphia® cream cheese
  • 70g plain flour
  • handful baby spinach leaves
  • small handful chopped walnuts
  • Truckle (225g) Blagdon blue cheese
  • 1 egg yolk
  • Salt and pepper

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. 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!
  2. 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.
  3. 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!

See it on my blog

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Reviews (1)


Great recipe. Very easy and delicious. I have been inspired to try other fillings. Your mums pastry is a hit. - 28 Jul 2013

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