Hazelnut Wholemeal Tartlets

These tarts are delicious, we had them at a friend’s house and we just had to get the recipe – thanks Isolda for sending it on to us. I think it’s originally from Delia’s Summer Recipe book.


  • 6 slices of wholemeal bread
  • 200gms ground hazelnuts
  • 25gms parmesan + 25 grms cheddar
  • 6 glugs of olive oil


  • 1 x 220grm pack of Philadelphia or other cream cheese
  • 125 grm crème fraiche
  • 2 eggs
  • 3 medium red onions
  • 1x roll goat’s cheese
  • 6 pieces of sundried tomato (optional- fresh will do)
  • 1 Tablespoon fresh thyme or basil.
  • 25grm of flour
  • 1 teaspoon wholegrain mustard

How to make the Tartlets

Process all together in a food processor. Add more olive oil if needed till mixture sticks together when pressed. Spoon into muffin tin and press mixture to sides of each section to form a pastry case. Blind bake at 180C for 10 minutes.

How to make the filling

Slice and fry the onions until caramelised. Add mustard and flour and cook for 2 minutes stirred together. Whip the cheese, crème fraiche and two eggs together. Add herbs. Place some onions in each tartlet, pour some egg & cheese mixture into each. Slice the goat’s cheese and place a slice on top of each tart. Chop the sundried tomatoes and place a piece on top of each goat’s cheese slice.

Bake for 15 -18 minutes at 180C.( Until slightly golden brown on top.) Makes 18 tartlets.

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