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    Brussels and Stilton Tart

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    Brussels and Stilton Tart

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 1 hour

    Serves: 4


    • 200 g All-butter shortcrust pastry
    • 275 g brussels sprouts, trimmed, sliced
    • 2 eggs, beaten
    • 150 ml single cream
    • 120 g Stilton cheese, cubed or crumbed
    • ½ tsp freshly grated nutmeg
    • 3 tbsp ready-made caramelised onion
    • 2 tbsp finely grated parmesan
    • 1 tsp thyme leaves


    1. Preheat the oven to 190C/gas 5. Roll the pastry out to line a 20cm tart tin. Prick the base with a fork; line with baking paper and baking beans. Bake for 10 minutes; remove paper and beans; cook for another 3 minutes
    2. Meanwhile, steam the sprouts for 5 minutes until just tender; drain well. Mix the eggs, cream, 90g stilton and the nutmeg. Stir in the sprouts and lightly season to taste.
    3. Spread the caramelised onion over the tart. Top with the mix, the remaining cheeses and the thyme; bake for 35–40 minutes, until set

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