Camilla Schneideman, Managing Director of Leiths School of Food and Wine has kindly shared with us one of her favourite recipes.
"I love strong flavours, as well as the combination of sweet and savoury in one dish. These contrasts exist in every cuisine, from Thai to Japanese. This recipe is a British version of this balance, and perfect with a glass of champagne."
Walnut Mini Tartlets with fig and blue cheese filling
Larger than canapés, these small tarts are ideal to serve with drinks before dinner, perhaps in place of a plated starter. Use a different blue cheese if you prefer. You will need two 12-hole shallow bun tins.
Makes 24 small tartlets
FOR THE WALNUT PASTRY
120g shelled walnuts
250g plain flour
Pinch of salt
120g chilled butter
FOR THE FILLING
4 eggs, plus 2 extra yolks
275ml double cream
125g Greek yoghurt
8 semi-dried figs
200g Stilton cheese
Salt and freshly ground black pepper
walnut pastry mixture and mix well using a cutlery knife. Add
more egg as necessary, until the pastry starts to come together
in large flakes.
a fat sausage, roughly the same diameter as the tops of your
shallow bun tray holes. Wrap in cling film and chill in the fridge.
large bowl and beat together using a fork to break them up.
Whisk in the cream and yoghurt until evenly combined, and
season well with salt and pepper.
3mm thick. Use the discs to line the bun trays, pressing them
into the edges and patching together where necessary to give
a fairly even result. Try to ensure the pastry is no thicker than
3mm. Trim any excess from the edges and chill in the fridge or
freezer for 15 minutes, or until very cold and firm. Meanwhile,
heat the oven to 180°C/gas mark 4.
until crisp and golden around the edges. A little butter may
foam around the edges of the pastry, which is fine. Remove
the paper or muffin cases and beans and return to the oven for
2–3 minutes until the base is cooked through and sandy to the
touch. Remove from the oven and lower the oven temperature
to 150°C/gas mark 2.
custard mixture until three-quarters full. Add the chopped figs
and pieces of Stilton.
set, with a slight wobble in the very centre, about 15 minutes.
Remove and cool a little before un-moulding. Serve warm or at
Explore Leiths School of Food and Wine’s full range of Professional Courses and Enthusiast Classes at www.leiths.com
If you would like to learn more about Leiths Two Term Diploma, visit the school for The Leiths Two Term Diploma: An Evening of Inspiration, which will take place on 6th November 2019. You can find out more and book your space here: https://www.eventbrite.co.uk/e/the-leiths-two-term-diploma-an-evening-of-inspiration-tickets-76017094175