I got the idea from Northumberland Cheese Company’s Blagdon Blue recipe but I wanted to make a gluten-free option. It’s an easy recipe with minimal ingredients, but very tasty results.
Any cheese that melts is perfect, and you can substitute spinach or any other green vegetable you prefer (see footnote).
Makes: 24 canapé-sized tartlettes
For the pastry:
- 100g unsalted butter, cubed and softened (plus extra to grease tin as required)
- 100g cream cheese or similar
- 140g gluten-free plain flour, plus additional for fingers/dowel
- 1/2 tsp white pepper
For the filling:
- 1/3 of a courgette, very finely chopped
- 75g walnuts, very finely chopped
- 175-200g Stilton cheese
- Salt, to taste (optional – depends on the saltiness of your cheese)
- A 24-hole non-stick canapé tin with 1″ diameter holes (see Kit footnote for other tins)
- 1 large mixing bowl
- A wooden spoon
- Chopping board and sharp knife
- A small bowl for flour for dipping fingers/dowel
- Cooling rack
Making the Pastry
- Beat the butter and cream cheese together in a large bowl until fully combined. Add the flour and mix manually until a soft dough comes together. This can take up to 10 minutes, and don’t be tempted to add any liquid – it will come together as-is. Put the bowl in the fridge for the dough to firm up for at least 30 minutes (or overnight).
- Grease your tin holes if required.
- Put some GF flour in a small bowl. Take the chilled dough and roll up 24 evenly-sized balls around 12-13g each. Press each into the tin holes using lightly-floured fingertips (or ideally a lightly-floured dowel), ensuring the pastry goes all the way up the sides of each and is evenly thin all over. Leave a bit of a ‘lip’ at the top of each.
- There’s no need to blind-bake – you can get straight onto the filling.
Making the Filling
- Preheat oven to 180 C (160 C fan-assisted).
- Half-fill each pastry cup with courgette and walnut pieces. Place some Stilton crumbles over the top of each, ensuring each cup is almost but not-quite full. Press down lightly on the filling and top up with more Stilton if necessary.
- Bake for around 25 minutes, until the pastry lips are browned. Let the tin rest for 5 minutes before removing each tartlette to a cooling rack.
This recipe as written does require specialised kit, but it could easily be adapted for a standard non-stick 12-hole muffin or bun tin – simply increase the baking time to suit the larger tart size. You should get around 10-12 larger tarts from this recipe. Veg and nuts don’t need to be chopped as finely for larger tin holes as they do for these canapé-sized ones.
As before, any melting cheese you like would work here. Also, any nut and any green veg you prefer. Be aware that some veg will need to be blanched or par-cooked first (spinach, broccoli, beans, etc) although fresh peas should be fine as-is.