Stilton Walnut Tarts Recipes

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STILTON WALNUT TARTS



Stilton Walnut Tarts image

Categories     Cheese     Nut     Bake     Cocktail Party     Blue Cheese     Walnut     Shower     Engagement Party     Gourmet

Yield Makes 28 hors d'oeuvres

Number Of Ingredients 8

2 recipes Cream Cheese Pastry Dough
2/3 cup walnuts, ground, plus 14 lightly toasted walnut halves for garnish
walnut halves
raw rice for weighing the shells
1 1/4 cups half-and-half
6 ounces Stilton, crumbled
3 large eggs
watercress sprigs for garnish

Steps:

  • Roll half the dough into a 1/8-inch thick rectangle on a floured surface, fit it into a 14 x 4 1/2-inch rectangle flan form set on a baking sheet, and fold the edges inward, crimping them decoratively. Make another shell with the remaining dough in the same manner. (Alternatively, the shells may be made in two 9-inch tart pans with removable fluted rims.) Sprinkle the ground walnuts evenly in the pie shells and press them gently into the dough. Prick the bottoms of the shells lightly with a fork and chill the shells for 30 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully, bake the shells for 5 to 6 minutes more, or until they are golden, and let them cool on the baking sheets on the racks.
  • In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir the mixture and the eggs, divide the mixture between the shells, and bake the tarts in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tarts are removed from the oven.)
  • Let the tarts cool to room temperature and remove the flan forms carefully. Transfer the tarts to platters, garnish them with the walnut halves, and garnish the platters with the watercress. To serve the tarts halve them lengthwise and cut them crosswise into sevenths.

STILTON & WALNUT TART



Stilton & Walnut Tart image

Make and share this Stilton & Walnut Tart recipe from Food.com.

Provided by Pink Penguin

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

600 g onions
3 tablespoons olive oil
1 tablespoon balsamic vinegar
375 g ready rolled puff pastry
175 g Stilton cheese
50 g walnut pieces

Steps:

  • Preheat the oven to 200°C/gas6.
  • Peel the onions and thinly slice them.
  • Heat the oil in a large frying pan, add the onions and fry until softened and lightly browned, stirring occasionally.
  • Splash in the vinegar, season, then cook for a further 5 minutes until lightly caramelized. Leave to cool while you prepare the pastry.
  • Use the pastry to line a 9x13 in oblong tin.
  • Spread over the onions, then crumble the Stilton on top and scatter with walnuts. Bake for 15-20 minutes, until the pastry is crisp , golden and the cheese has melted.
  • Cool the tart for 5 minutes before serving cut into squares.

Nutrition Facts : Calories 602.1, Fat 44.3, SaturatedFat 12.9, Cholesterol 21.9, Sodium 565.8, Carbohydrate 40.1, Fiber 2.9, Sugar 5.1, Protein 13

PEAR, WALNUT & BLUE CHEESE TART



Pear, walnut & blue cheese tart image

Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course

Provided by Rosie Birkett

Categories     Dinner, Lunch

Time 1h30m

Number Of Ingredients 15

50g walnut halves
150g plain flour
80g cold unsalted butter, chopped
1 egg yolk
1 tbsp butter
1 tbsp olive oil, plus an extra 1-2 tsp
4 shallots, sliced into half-moons
small bunch of sage, finely chopped
200g chard, stalks finely chopped and leaves roughly chopped
2 pears, halved, cored and sliced
3 large eggs
grating of nutmeg
150g crème fraîche
150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces
50g walnut halves

Steps:

  • To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
  • Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
  • Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
  • Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
  • Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

STILTON AND FRESH PEAR TART



Stilton and Fresh Pear Tart image

From thebritishshoppe.com. Nice for lunch, with a salad. Stilton cheese can be found at Trader Joes. I like the one with cranberries and I think it would be especially good in this recipe.

Provided by Pesto lover

Categories     < 60 Mins

Time 50m

Yield 1 tart

Number Of Ingredients 7

8 ounces all-purpose flour
1/2 teaspoon salt
4 ounces butter
8 ounces Stilton cheese, crumbled
1 pear, peeled, cored and sliced thinly
3 -4 eggs
1 cup half-and-half

Steps:

  • Preheat oven to 450°F.
  • Mix flour and salt together. With your fingers, mix in butter that is at room temperature until crumbly.
  • Press into bottom of 8" or 9" tart pan with removable bottom. Prick holes in bottom of pastry with a fork.
  • Blind bake for 5 minute Remove from oven and let cool.
  • Turn oven down to 350°F.
  • Sprinkle crumbled stilton into cooled pastry shell.
  • Place sliced pear over stilton, in a spoke pattern.
  • Beat eggs and then beat in the half and half.
  • Pour egg mixture over the pears and stilton until the tart pan is almost full.
  • Bake for 30-40 min or until set.
  • Let cool for 5 minutes before cutting and serving.

Nutrition Facts : Calories 3077.1, Fat 202.3, SaturatedFat 122.9, Cholesterol 1138, Sodium 5295.3, Carbohydrate 217, Fiber 11.3, Sugar 19.6, Protein 99.8

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