Blue Cheese Tartlets
One of the easiest ways to save money on a day to day basis is to pack lunch to take to work, but a soggy sandwich made the night before isn’t going to get me to make the effort to prepare ahead. Individual tarts are a great lunchbox staple, just pop one in a box with some salad and you’re good to go. Now, I know that making pastry isn’t everyone’s idea of easy, but if you have pastry leftover from another meal, or if you take a shortcut and buy the pastry, these tarts are really simple. Eggs, cheese and yoghurt are ingredients you’re likely to have in stock most of the time and by adding slices of blue cheese you get punchy flavours without any fuss.
Blue Cheese Tartlets Recipe
125g plain flour
70g butter, cold
1 free-range egg yolk
1–2tbsp chilled water
4 free-range eggs
1 egg white (optional: if leftover from pastry)
4tbsp plain yoghurt or creme fraiche
40g cheddar, grated
50g blue cheese, sliced
1 Sift the flour into a medium bowl and add a pinch of salt. Cut the butter into small pieces then rub it into the flour using the tips of your fingers. Continue until it has become a uniform, fine crumb. Shake the bowl to check if there are any larger lumps remaining, they will rise to the top.
2 Mix the egg yolk and water then add this to the mixture. Use a knife to combine the egg and add a little more water if needed to bring the pastry together. Use your hands to flatten the pastry into a disc, cover it in cling film and chill for 30 minutes.
3 Divide the pastry into six equal pieces, roll each piece out to a 3mm thickness and use them to line six 10cm fluted tart tins. Cover closely with cling film and chill for a further 15 minutes.
4 Heat the oven to 200°C/180°C fan/gas 6. Scrunch up some greaseproof paper and use it to line each of the pastry cases, then fill them with ceramic baking beans. Place the tart tins on a baking tray and blind bake them for 15 minutes. Remove the baking beans and greaseproof then return to the oven for 5 minutes until the pastry looks dry and sandy.
5 Meanwhile beat the eggs and extra egg white in a medium bowl. Whisk in the yoghurt until combined and creamy. Stir in the cheddar and season with salt and pepper.
6 Once the pastry is ready, divide the egg mixture between the pastry cases then top each one with a slice of blue cheese. Bake for 15-18 minutes until golden on top.