Stilton and Walnut Tart
A savoury tart combining tangy Vale of Belvoir Stilton with earthy toasted walnuts and sweet onions in crisp shortcrust pastry.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •20cm loose-bottomed fluted tart tin
- •rolling pin
- •greaseproof paper
- •baking beans
- •frying pan
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 34 g
- carbs
- 32 g
- fibre
- 2.5 g
- protein
- 14 g
- calories
- 480 kcal
Instructions
- 1
Rub the flour and cold butter together in a mixing bowl until the mixture resembles fine breadcrumbs.
- 2
Add the cold water gradually and bring together with your hands into a firm dough.
- 3
Roll out the pastry on a lightly floured worktop to line a 20cm loose-bottomed tart tin.
- 4
Prick the pastry base with a fork, line with greaseproof paper and baking beans, then chill for 20 minutes.
- 5
Blind bake at 180°C fan for 15 minutes, discard paper and beans, then bake 5 minutes more until pale golden.
- 6
Heat olive oil in a frying pan over low heat and fry the onions until soft and sweet.
- 7
Whisk the double cream, beaten eggs, fresh thyme, and black pepper together in a jug.
- 8
Scatter the softened onions, crumbled Stilton, and chopped walnuts evenly over the warm pastry base.
- 9
Pour the egg and cream mixture carefully over the tart fillings.
- 10
Bake at 160°C fan for 25 to 30 minutes until the custard is lightly set with a gentle golden dome.
Chef's tips
Blind bake (cook the empty pastry crust with weights) thoroughly to avoid a soggy bottom. Stilton is naturally salty, so avoid adding extra table salt to the egg custard.
Ingredient substitutions
- Blue Stilton cheese → Shropshire Blue or any mature blue cheese
- double cream → crème fraîche mixed with a splash of whole milk
Storage
Store covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a preheated oven at 160°C fan for 10 minutes until warm through.
Common mistakes to avoid
- •Skipping the blind baking step, which leaves the pastry base raw and doughy.
- •Overbaking the tart until the custard splits and releases liquid.
- •Adding salt to the filling, which makes the naturally salty Stilton overwhelming.
Serving suggestions
Cooked Stilton and Walnut Tart?
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