Blue Cheese, Red Onion and Cranberry Tartlets
Photo by Simon Lambert
Makes: 12 mini tartlets
Prep time: 25 minutes
Cook time: 20–25 minutes
Skill level: Easy
Ingredients
2 sheets Heritage Bakers Savoury Shortcrust Pastry, thawed
80–100 g blue cheese, crumbled
6–8 tsp Red Onion & Cranberry Jam (recipe below)
A few small rosemary sprigs or thyme leaves
Freshly cracked black pepper
1 egg, lightly beaten (for glaze, optional)
Method
Preheat the oven to 190 °C (170 °C fan). Lightly grease a 12-hole muffin tin.
Using a 9 cm round cutter, cut 12 circles from the pastry. Gently press into each muffin tin hole.
Crumble a little blue cheese into each pastry case, then spoon over about ½ teaspoon of red onion and cranberry jam. Top with a few rosemary leaves or thyme.
Add a crack of black pepper. Brush the pastry edges lightly with beaten egg if desired.
Bake: 20–25 minutes, or until golden and crisp.
Serve: Enjoy warm or at room temperature as a delightful festive canapé.
Red Onion & Cranberry Jam
Rich, tangy and perfectly balanced — this jam adds depth to any cheese or pastry dish.
Ingredients
1 Tbsp olive oil
400 g (2 medium) red onions, sliced 5 mm thick
1 tsp fresh thyme or rosemary leaves
Pinch of salt and freshly cracked pepper
50 ml red wine or sherry vinegar
1 Tbsp brown sugar
1 Tbsp good-quality honey
2 Tbsp cranberry sauce
Method
Heat olive oil in a medium saucepan over low heat. Add onions, herbs, salt and pepper. Cook gently for 10–12 minutes until soft and starting to caramelise.
Add vinegar, sugar and honey. Increase heat slightly and cook until the liquid reduces and becomes glossy.
Stir in cranberry sauce and cook for another 2–3 minutes until thick and jammy.
Cool completely before using. Store in a sealed jar in the fridge for up to 2 weeks.
Make Ahead & Freeze
Jam: Can be made up to a week ahead and stored chilled.
Tartlets: Assemble and freeze unbaked in the tray. Bake from frozen at 180 °C for 25–28 minutes.
Recipe by Alison Lambert
