Sponsored: Gorgonzola tarts served with Rémy Martin drinks
Serves: 4
Prep time: 30 minsTotal time: 
Sponsored
Sponsored: Gorgonzola tarts served with Rémy Martin drinks
Try these tasty tarts, served with your choice of classic Rémy Martin drinks
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 375g pack ready-rolled shortcrust pastry
- 2 shallots, cut into slim wedges
- 2 large eggs
- 75ml double cream
- 175g Gorgonzola
- 40g walnuts, lightly toasted
- 40g watercress, stalks snipped, plus extra to garnish
Step by step
- Grease a shallow 12-hole cupcake tin. Cut the pastry into 12 rounds using a 7.5cm cutter (you may need to re-roll the trimmings), and line the tin with them. Prick the bases with a fork. Put in the freezer for 15 minutes.
- Meanwhile, heat the oil in a frying pan, add the shallots and cook for 5-10 minutes until starting to caramelise. Set aside to cool a little.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the pastry cases with small paper cupcake cases, then fill with baking beans. Bake for 15 minutes until crisp and golden at the edges. Remove the paper cases and beans, and bake for 5 minutes more until the bottoms are dry.
-
Beat the eggs and double cream until combined. Divide the shallots, Gorgonzola, walnuts and watercress between the pastry cases. Fill with the cream mixture to just below the rim. Bake for 20-25 minutes until golden. Cool in the tin for 5 minutes, then remove. Garnish with extra watercress and serve with the Rémy Martin drink of your choice:
On the rocks
Put 2 ice cubes in a tumbler and pour over 50ml Rémy Martin VSOP Cognac Fine Champagne.
Rémy ginger
Fill a highball glass with ice, pour over 50ml Rémy Martin VSOP Cognac Fine Champagne. Top up with ginger ale, then add a dash of Angostura Bitters and garnish with a slice of lemon.
