Blue cheese and mushroom tartlets

The combination of the crumbly, mature cheese and mushroom sets off the texture of the pastry to make a delicious canape or snack. Serves 6.

INGREDIENTS

1 sheet ready rolled shortcrust pastry 1 onion, finely chopped 1 tablespoon olive oil 1 garlic clove, minced 125g mushrooms, thinly sliced 1 to 2 tablespoons white wine 125ml single cream 2 small eggs Salt and black pepper to taste 125g blue cheese, crumbled

METHOD

1) Preheat your oven to 200C/180C fan assisted/gas mark 6.

2) Roll out the pastry to about 5mm thick and use to line 6 mini fluted tart tins (approximately about 6x2cm).

3) Chill the pastry-lined tins in the fridge for about half an hour. Then cover each one with greaseproof paper and blind bake in the oven by weighing them down well with some dried beans. Cook for 15 mins.

4) Meanwhile, fry the onion in the olive oil until soft. Add the garlic, mushrooms and wine. Turn up the heat to medium high and fry until golden.

5) Lightly whisk the cream with the eggs and season with salt and freshly ground pepper. Stir in the crumbled blue cheese and the mushroom mixture.

6) Pour into the pastry cases, leave a little space so they don’t overflow while they cook and bake them in the oven for 15 to 20 minutes until they’re golden on top and set.