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Delicious Cashel Blue Tartlet

Delicious Cashel Blue Tartlet

When it comes to entertaining we simply can’t get enough of these blue cheese tartlets made with our favourite Irish farmhouse cheese, Cashel Blue


½ cup Dominio Di Bagnoli White Polenta
1 tsp Tasman Sea Salt
300 ml water
30 Simon Johnson Flaky Pastry Shells
200 g Cashel Blue® Cheese
2 celery Stalks, thinly sliced
½ nashi pear, thinly sliced
Le Blanc Hazelnut Oil, to drizzle
3 tbsp fresh chives, finely chopped for garnish


  1. Combine polenta, salt & water in a medium size saucepan.
  2. Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  3. Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  4. Garnish each shell with a few slivers of sliced celery & nashi pear.
  5. Crumble blue cheese over the top and drizzle with hazelnut oil.
  6. Sprinkle with freshly chopped chives to garnish, before serving.

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