Use any seasonal vegetables and cheese you have to hand if you prefer, but it must be said that this trio of sprouts, cheese and chestnuts takes some beating.


  • 120g Plain flour
  • 70g Butter
  • 300ml Double cream
  • 3 Egg yolks
  • 1 Egg, beaten
  • 60g Chestnuts, shelled and roughly chopped
  • 80g Colston Bassett cheese, crumbled (but you can use any blue cheese you prefer)
  • 150g Brussels sprouts, inner cores removed and leaves finely shredded
  • ¼ Whole nutmeg, freshly grated to taste
  • Salt and freshly ground black pepper to taste


  • STEP 1

    Sift the flour and pinch of salt into the bowl of a food processor; add 60g of the butter and blitz for about 20 – 30 seconds, until the mixture resembles fine breadcrumbs. Through the top of the food processor, with the motor still running, add between 1 and 2 tbsp. ice-cold water until a rough dough forms and begins to just ball together. Remove from the food processor and gently shape to form a round. Cover in clingfilm and chill in the fridge for at least 1 hour. Alternatively, use shop bought shortcrust pastry.

  • STEP 2

    With the remaining butter, gently fry the sprouts over a moderate heat with a pinch of salt and nutmeg until soft. Remove from the heat and leave to cool.

  • STEP 3

    Meanwhile, scatter the worktop with a light dusting of flour and roll the pastry approximately 1cm thick.

  • STEP 4

    Line the tart tins and cut to size.

  • STEP 5

    Refrigerate for at least 30 minutes.

  • STEP 6

    In a jug beat the eggs into the cream and season to taste with salt and pepper. Set to one side.

  • STEP 7

    Preheat the oven to 190°.

  • STEP 8

    Blind bake the tart cases covered with a square of greaseproof and filled with baking beans to prevent the pastry from rising. This can take anywhere from between 15 minutes for individual cases to 30 minutes for a larger tart case; until the pastry is crisp throughout. Remove from the oven.

  • STEP 9

    Remove the baking beans and greaseproof and fill each of the cases with a portion of brussels sprouts, blue cheese and chestnuts. Place the tart cases on a flat baking sheet and gently fill each of the tart cases with enough of the tart filling to come just shy of the top of the tartlet.

  • STEP 10

    Reduce the oven to 180° and cook the tartlets for 10 – 12 minutes until the filling sets and the brussels sprouts and blue cheese begin to bubble and just caramelise in places. Remove from the oven and cool slightly on a wire rack.