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    Stilton Tart

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    Stilton Tart

    Blue Stilton, with its distinctive veining, is a classic English cheese and is available either mild or mature. Mild Stilton has a tangy flavour and firmer texture, while the mature variety has a creamier texture and a richer, deeper flavour.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 500g pack Saxby's Shortcrust Pastry
    • 25g unsalted butter
    • 1 bunch salad onions, trimmed and cut into 2cm pieces
    • ½ x 190g pack Waitrose Fresh Hand-Shelled Garden Peas, or 100g frozen peas
    • 4 medium Waitrose Free Range Eggs, lightly beaten
    • 142ml tub Waitrose Reduced Fat Single Cream
    • 85g bag Waitrose Solo Watercress Salad, roughly chopped
    • 115g Waitrose Medium or Mature Blue Stilton, cut into 7mm cubes
    • Salt
    • Freshly ground black pepper
    • 10 cherry tomatoes, halved

    Method

    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and use to line a lightly greased 26cm diameter loose-bottomed flan tin or flan dish. Prick the base with a fork, line with non-stick baking parchment and baking beans and bake for 10 minutes
    2. Remove the paper and beans and cook the pastry case for a further 5-10 minutes or until crisp. Take the pastry case out of the oven and allow to cool a little. Reduce the oven temperature to 180°C, gas mark 4.
    3. To make the filling, melt the butter in a shallow pan, add the onions and peas and stir over a gentle heat for a few seconds. Cover with a lid and cook for 3-4 minutes until softened. Remove from the heat and allow to cool.
    4. In a bowl mix together the eggs, cream, half of the watercress and half of the Stilton. Season, add the onions and peas, and stir well. Pour into the tart case and place the tomato halves at regular intervals in the tart. Sprinkle the remaining Stilton over the top and bake for 30-35 minutes or until set and golden brown. Serve warm or cold with the rest of the watercress.

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    Cook's tips

    For a quick and easy supper try this salad: toss some cubes of Waitrose Medium or Mature Blue Stilton with a bag of Waitrose Goumet Tendersweet Salad, some crisp grilled pieces of bacon, Waitrose Sea Salt and Herb Croutons and a light dressing.

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