Ingredients

  • 65 g gluten-free flour
  • 50 g walnuts
  • 50 g cold unsalted butter, diced
  • 0.5 tbsp groundnut oil, plus extra for greasing
  • 2 small shallots, finely chopped
  • 5 sprigs of thyme, leaves only
  • 1 medium egg, beaten
  • 75 ml semi-skimmed milk
  • 30 g dried cranberries
  • 30 g Stilton, crumbled

Method

  1. 1

    Make the pastry by whizzing together the gluten-free flour and walnuts in a food processor until the walnuts are finely ground. Add the diced butter and pulse a few times until the mixture looks like breadcrumbs. Then add 1 to 2 tbsp of ice cold water and pulse once more to combine.

  2. 2

    Tip the dough out onto a lightly floured surface and knead briefly, then flatten into a disk and wrap in cling film. Chill for 30 minutes.

  3. 3

    In the meantime, make the filling. Heat the oil in a small frying pan and add the shallots and the thyme leaves of three sprigs. Cook over a gentle heat for 6-8 minutes, until the shallots have softened. Tip them into a jug, along with the beaten egg and milk. Season to taste.

  4. 4

    Grease a 12-hole mini, non-stick muffin tin with oil. Once the dough has chilled, roll it out on a lightly floured surface until it’s the thickness of a pound coin. Using a 6.5cm cutter, cut out 12 rounds. You might have to re-roll some of the pastry again, to stamp out the final few.

  5. 5

    Press each round into the muffin hole, then place the tray into the freezer for 30 minutes. Preheat the oven to 180°C/fan 160°C/ gas mark 4.

  6. 6

    Once the pastry has chilled, divide the filling between the holes, then divide the cranberries, and finally sprinkle each one with the Stilton.

  7. 7

    Bake in the oven for 25 minutes, then leave to cool in the tin. Once cool, carefully remove the tartlets from the muffin tin using a butter knife to help you. Sprinkle the tarts with the remaining thyme leaves.

Nutritional Details

Each serving provides
  • Energy 469kj 112kcal 6%
  • Fat 8.4g 12%
  • Saturates 3.1g 16%
  • Sugars 2.2g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1373kj/328kcal

Each serving provides

6.3g carbohydrate 0.4g fibre 2.4g protein

 
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