200g shortcrust pastry
1 tsp chopped garlic
1 Stock Pot
1 pepper (bell pepper)
100g Stilton cheese
Line 4 individual loose bottomed pastry tins with the pastry. Prick the base with a fork. Put greaseproof squares over the pastry and cover with baking beans. Bake in the oven for 20 minutes at 200°C. The baking beans will prevent the pastry base from puffing up.
Whilst the pastry is cooking slice the onions and start to caramelise them. Add a little water if needed. Slice the pepper and gently cook them in a small frying pan. When the onions have almost caramelised add the chopped garlic and stir. After 2 minutes add the Stock Pot and a small amount of water to help the stock disperse. Cook off any excess liquid. The onions should be moist, but there should be no liquids running off them.
Cut the Stilton into slices.
Take the pastry cases from the oven and allow to cool for a few minutes. Remove the baking beans and paper. Place the onions in the bottom of the pastry case, peppers in the middle and Stilton on top. Return to the oven until the cheese has melted, bubbled and slightly browned.
I made this with gluten-free pastry (DS-gluten free) and vegetarian stock. The peppers were only put in two of the pastry cases as two members of the family do not like them. The tartlets can be frozen.