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Stilton Tartlets at Fireside

From CLARE TURNER of Virginia Chutney Co.: Despite the current break in the weather, I know you will be hibernating by the fireside for at least another month. Here’s a warming little cheese tart to enjoy with your favorite bottle of Virginia port:

  • 1 box pie pastry
  • 4 oz. Stilton
  • 2 eggs
  • 8 oz. cream cheese
  • 1/2 tsp. pepper

Preheat oven to 400F. With a rolling pin, roll out the piecrusts until about an 1/8 inch thick. [lazy ed. note: you know, that refrigerated pie dough might be easier! Wonder if that will work?] With a three inch biscuit cutter, cut out rounds of pie dough. Place the dough rounds in a mini-muffin pan to form little cups.

With an electric mixer on medium high, beat the cream cheese until fluffy, 2-3 minutes. Add Stilton and beat until incorporated (there will be lumps!).

Slow the mixer to medium, then beat in the eggs one at a time until well incorporated. Do not over-beat. Add pepper. Spoon about 1 Tbsp. of Stilton mixture into each cup and bake about 15 minutes, until puffed and golden. Top each tartlet with a teaspoon of Cranberry Chutney and serve.

Now, what’s your favorite port-style dessert wine??? Lagrange’s Snort? Rappahannock Cellars Red Dessert Wine?

Virginia Chutney Co.

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