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Stilton, pear and caramelised shallot tartlets recipe

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This recipe deliciously pairs buttery puff pastry with caramelised shallots, ripe pear, creamy Stilton and aromatic rosemary. It's an elegant Christmas starter that not only looks stunning but tastes delicious, too – the ideal way to kick off Christmas dinner. See method

Serves 4
Takes 50 mins
492 calories / serving

Ingredients

1 x 320g pack Jus Rol All Butter Puff Pastry
3 large Tesco Finest echalion shallots, sliced
30g (1oz) unsalted butter
1 tbsp soft dark brown sugar
1 tsp rosemary leaves, finely chopped, plus extra sprigs
1 ripe & ready pear, peeled and finely sliced
60g Tesco Finest Stilton with port glaze, crumbled
1 medium egg, lightly beaten
1 x 85g bag fresh watercress, to serve

If you don't have any pears, try using apples

Each serving contains

Energy
2050kj
492kcal 25%
Fat
34g 49%
Saturates
18g 89%
Sugars
11g 12%
Salt
1.3g 22%

of the reference intake
Carbohydrate 37.1g Protein 10.9g Fibre 3.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Roll out the pastry and cut out four circles about 15cm in diameter. Leave to chill in the fridge.
Melt the butter in a large frying pan, over a medium heat. Add the shallots and cook until softened; this should take around ten minutes, stirring occasionally. Once softened, add the sugar and rosemary and cook for a further minute until beginning to caramelise. Season the mixture with salt and pepper to taste.
Score a 1cm border around the edge of your pastry circles. Spoon the shallot mixture into the centre of each of the tarts, being careful to not go over the border. Divide the sliced pear between the tarts, crumble over the Stilton and finish with a small sprig of rosemary. Glaze the border of the pastry with the egg and bake on the middle shelf of the oven for 20-25 minutes until puffed up and golden brown. Serve immediately, with fresh watercress.

See more Christmas starters