Caramelised Red Onion and Stilton Tartlets

An ideal party food or finger buffet treat, these mini tarlets are a joy! Serve with some of our other buffet recipes and have yourself a party!

You’ll need


250g plain flour

¼tsp salt

65g butter, chilled and cubed

60g white vegetable fat or lard, chilled and cubed

1tbsp poppy seeds

For the filling:

1tbsp olive oil

1 large red onion, thinly sliced

½tsp sugar

2tsp balsamic vinegar

200g Stilton, cut into small pieces

Freshly-ground black pepper

To garnish:

Parsley sprigs



1. Sift the flour and salt into a large mixing bowl. Rub in the butter and fat or lard with your fingertips until the mixture looks like fine crumbs. Add 2-3tbsp chilled water and mix in with a round-bladed knife until the pastry clings together. Form into a ball, wrap and chill for 10min.

2. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.

3. Roll out the pastry on a lightly floured surface and sprinkle with the poppy seeds, pressing lightly into the pastry with the rolling pin. Cut out 18 circles using a 7.5cm (3in) cutter. Line patty tins, pricking the bases with a fork. Bake for 12-15min, in batches if necessary. Cool completely. Reduce the oven temperature to 180°C, Fan Oven 160°C, Gas Mark 4.

4. For the filling, heat oil and fry the red onions for 4-5min until soft. Add the sugar and cook for 1-2min until starting to caramelise, then add the balsamic vinegar. Remove from the heat and season.

5. Share the onions between the tarts and bake for 10-12min to heat through. Top with Stilton and garnish with parsley.

Preparation time:

30min, plus 20min to finish

Cooking time:

15min, plus 12min to reheat

Serves 6 (3 tartlets each)



Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short

Karlie Simmonds

Karlie has worked in Digital Media for over 10 years, she is passionate about health and wellbeing and lives in Edinburgh with her partner, children, and Pug, Poppy.