Stilton puff pastry tarts

    35 min

    Crisp, rich and buttery puff pastry faultlessly complements fruity chutney, creamy blue cheese and crunchy walnuts.


    London, England, UK
    13 people made this

    Serves: 4 

    • 1 packet ready rolled all butter puff pastry
    • 250g Stilton cheese, crumbled
    • 6 tablespoons The English Provender Co. apple, pear and fig chutney
    • 70g walnuts, crumbled
    • 1 bag baby English leaves or rocket, to serve

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Cut the pastry into 4 rectangles. Place on a baking tray lined with parchment. Press around the edges of each rectangle with a fork, and use the fork to prick the middles.
    3. Bake for 15 minutes, or until nearly cooked and golden. Dollop each rectangle with some chutney and scatter with the cheese. Bake for a further 10 minutes or until the cheese has melted.
    4. Crumble the walnuts over the tarts and serve with a green salad on the side.

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