Caramelised Red Onion and Stilton Tartlets

By Karlie Simmonds

An ideal party food or finger buffet treat, these mini tarlets are a joy! Serve with some of our other buffet recipes and have yourself a party!

You’ll need

Ingredients

250g plain flour

¼tsp salt

65g butter, chilled and cubed

60g white vegetable fat or lard, chilled and cubed

1tbsp poppy seeds

For the filling:

1tbsp olive oil

1 large red onion, thinly sliced

½tsp sugar

2tsp balsamic vinegar

200g Stilton, cut into small pieces

Freshly-ground black pepper

To garnish:

Parsley sprigs

Method

1. Sift the flour and salt into a large mixing bowl. Rub in the butter and fat or lard with your fingertips until the mixture looks like fine crumbs. Add 2-3tbsp chilled water and mix in with a round-bladed knife until the pastry clings together. Form into a ball, wrap and chill for 10min.

2. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.

3. Roll out the pastry on a lightly floured surface and sprinkle with the poppy seeds, pressing lightly into the pastry with the rolling pin. Cut out 18 circles using a 7.5cm (3in) cutter. Line patty tins, pricking the bases with a fork. Bake for 12-15min, in batches if necessary. Cool completely. Reduce the oven temperature to 180°C, Fan Oven 160°C, Gas Mark 4.

4. For the filling, heat oil and fry the red onions for 4-5min until soft. Add the sugar and cook for 1-2min until starting to caramelise, then add the balsamic vinegar. Remove from the heat and season.

5. Share the onions between the tarts and bake for 10-12min to heat through. Top with Stilton and garnish with parsley.

Preparation time:

30min, plus 20min to finish

Cooking time:

15min, plus 12min to reheat

Serves 6 (3 tartlets each)

Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short