Bengal Spicy Gorgonzola Tartlets
These delicious tartlets are great to serve at a drinks party, the unusual combination of warm rich spices and gorgonzola are a delightful combination to serve on a frosty evening.
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250g pack chilled shortcrust pastry
100g gorgonzola cheese
3 spring onion - finely chopped
3 Tbsp Sharwood's Bengal Spice Mango Chutney
Cooking Method
Preheat the oven to fan 160°C/conventional 180°C/ gas 4
Roll the pastry out to 25mm thickness, cut with a 6cm plain cutter and use to line a tartlet tray, will make between 12 and 16 tartlets.
Mix together the remaining ingredients.
Spoon a small amount of mixture into each tartlet case.
Bake for 10-15 minutes or until the pastry is cooked and the filling golden.
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