Recipe for Courgette, Fennel and Tomato Tarts with Stilton 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Courgettes, sliced
1 x Fennel, thinly sliced
4 lrg Tomatoes, blanched and sliced
100 gm Butter
6 tbl Olive oil
250 gm Shortcrust pastry
10 sprg rosemary, roughly chopped
----------------- STILTON FILLING ----------------
75 gm Stilton cheese
2 tbl Double cream
4 tbl Fresh white breadcrumbs
Instructions:
Instructions: Line four tartlet moulds with the pastry, fill with baking beans and bake for 10 minutes.

Sweat the fennel in butter until golden, about 8-10 minutes then leave to cool.

Saute the courgettes in butter and oil until golden, take out and cool. Mix the cheese with the cream and breadcrumbs. Slice the tomatoes into thick slices.

Place a little cheese mix into the bottom of each tartlet, top with the fennel. Neatly arrange on top, alternating slices of tomato and courgette. Scatter over the rosemary and season.

Return to the oven to bake for a further 5-8 minutes until heated through. Serve with a delicate seasonal salad and a favourite dressing.

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