Stilton Walnut Tart
Indulge in the savory sophistication of this Stilton Walnut Tart, a perfect centerpiece for brunches, light lunches, or refined dinner parties. Featuring a flaky homemade pastry base, this tart is filled with the rich, tangy flavor of crumbled Stilton cheese and the delightful crunch of chopped walnuts, creating an irresistible combination of textures and tastes. Enhanced with a creamy egg and thyme-infused custard, every bite is a luxurious balance of earthiness and decadence. Easy to prepare yet visually stunning, this tart bakes to golden perfection and is best served warm or at room temperature. Whether you're hosting guests or treating yourself, this Stilton Walnut Tart is a surefire way to elevate any meal.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cubed and chilled)
- 2 tablespoons Cold water
- 4 large Eggs
- 250 ml Heavy cream
- 150 grams Stilton cheese (crumbled)
- 75 grams Walnuts (roughly chopped)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Plain flour (for dusting)
Instructions
Preheat your oven to 200°C (390°F) and grease a 9-inch tart tin with a removable base.
In a mixing bowl, combine the all-purpose flour and a pinch of salt. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Form into a ball, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.
On a floured surface, roll out the chilled dough to fit your tart tin. Carefully place the dough into the tin, pressing it into the edges and trimming any excess. Prick the base with a fork and chill for another 10 minutes.
Line the pastry with parchment paper and fill with baking beans or dried rice. Blind bake in the preheated oven for 15 minutes. Remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme leaves until well combined.
Scatter the crumbled Stilton cheese and chopped walnuts evenly over the cooled tart base.
Pour the egg and cream mixture over the cheese and walnuts, ensuring it fills the tart evenly.
Bake in the oven for 25–30 minutes, or until the filling is set and golden on top.
Allow the tart to cool slightly before removing it from the tin. Slice and serve warm or at room temperature, garnished with additional thyme leaves if desired.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
