culturecheesemag.com 15
STILTON AND
WALNUT TARTLETS
Written and photographed
by Jackie Botto
The walnuts are incorporated into the pastry
of these savory tartlets. You can blind bake
the pastry shells up to three days in advance,
storing them in an airtight container.
Alternatively, you can use ready-to-bake
rolled pie pastry and divide the walnuts
among the par-baked pastry shells before
adding the filling.
Makes 12 tartlets
PASTRY:
1½ cups all-purpose flour, plus more
for dusting
7 tablespoons cold unsalted butter,
cubed, plus more to grease pan
1 ounce toasted walnuts, finely
chopped
2-3 tablespoons cold water
FILLING:
2 tablespoons unsalted butter
1 leek, white and light green parts
only, minced
7 ounces heavy cream, divided
8 ounces Stilton, crumbled
½ teaspoon kosher salt
½ teaspoon black pepper
3 egg yolks, room temperature
PASTRY:
Sift flour into bowl of food
processor. Add butter and pulse
into fine crumbs. Transfer to a large
bowl. Gently fold in walnuts and
just enough cold water to bring
dough together. Avoid overmixing.
Grease a 3½-inch muffin tin with
butter. On a lightly floured surface,
roll out half dough to about ¼ inch
thick. Cut out six 4 ½-inch circles to
fit inside muffin tin. Continue with
second half of dough. Press pastry
circles into muffin tin and refrigerate
for 30 minutes.
Heat oven to 400°F. Remove
pastry from refrigerator. Line each
pastry shell with a small piece
of parchment paper fill with pie
weights or dried beans. Bake for
10 minutes and set aside to cool,
removing parchment and pie
weights from shells.
FILLING:
Melt butter in a skillet. Add leeks
and cook until soft and lightly
browned, about 10 minutes. Stir in
2 tablespoons of cream, Stilton, salt,
and pepper.
Bring remaining cream to a gentle
simmer in a small saucepan. Whisk
egg yolks together and slowly add to
cream, stirring constantly to avoid
cooking egg yolks. Remove saucepan
from heat and add leek-cheese
mixture, stirring to combine.
Divide filling evenly among pastry
shells. Return to oven and bake for
15 minutes. Allow tartlets to cool in
muffin tins before removing.
Stilton and Walnut Tartlets
cultured & churned
BEURRE D'ISIGNY PDO
L I K E N O
O T H E R I N
MADE
NORMANDY
F R A N C E
