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Blueberry and Blue Cheese Tarts
Course:
Breakfast, Lunch, Snack
Cuisine:
Mediterranean Inspired
Keyword:
blue cheese, blueberries, eggs, pastry, stilton
Servings:
4
people
Author:
Steve Paris
Flakey pastry, yoghurt, and eggs serve as a platform for two of the worlds most exquisite foods - blueberries and blue cheese. These savoury blueberry tarts are luxurious and so healthy.
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Ingredients
500
g
sheet flakey pastry
250
g
Stilton Blue cheese
or Roquefort will work well
4
eggs
100
g
Greek yogurt
or sour cream or creme fraiche
1
bunch green onions
250
g
blueberries
Instructions
Preheat the oven to 220 degC
Cut the sheet of pastry into quarters. You should have 4 squares or rectangles about 400 cm2 each.
Fold up the edges of each piece to form a 1 cm high “wall” which will keep our toppings contained.
Pinch the corners to help the walls stay upright. Form pieces of aluminium foil around the pastry base so that the sides are supported.
Use a fork to punch a few holes in the pastry base (to allow steam to escape and so stop bubbles forming).
When the oven is up to temperature, pre-bake the pastry bases for 15 minutes or until the pastry is just starting to brown.
Whisk the eggs with the yogurt.
Wash and trim the green onions, cut to a length that will fit in the pastry bases. Cut in half length-ways unless they are already quite thin.
Blanch the green onions in boiling water for one minute.
Place the blanched green onion between paper towels and squeeze out any water.
Crumble the blue cheese. (Stilton crumbles particularly well)
Remove the partially cooked bases from the oven and allow to cool for 5 minutes.
Sprinkle the crumbled blue cheese evenly over the 4 bases.
Distribute the egg and yogurt mixture evenly between the 4 bases.
Lay the green onions on to the egg and cheese.
Sprinkle the blueberries evenly over the 4 bases. Push them down a bit so that they are partially submerged in the mixture.
Bake for 15 minutes, or until the egg has set and the pastry is golden brown.
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