Stilton and Pear Tart with Walnut Pastry
I couldn’t let British Food Fortnight pass by without making something ever so British in its honour. I’ve had this recipe flying around in my head for some time and it seemed perfect for the job. What could be more fitting than tangy, creamy Stilton; only made in the three counties of Nottinghamshire, Leicestershire and Derbyshire from locally produced milk, with a couple of the conference pears that are in season right now, all combined in a creamy, thyme scented sauce. I encased everything in this foolproof pastry, which was so unbelievably simple that I was intrigued as to whether it would work. Well, it did – although the pastry was rather crumbly when still warm. It firms up beautifully when cool however. I guess it just depends on how you like your pastry really; Chris preferred it crumbly and warm, I liked it cool. I think you also get more nuttiness from it this way and the pears are much more of a prominent flavour. Still, it didn’t matter really because there was plenty to linger over and talk about.
The next day I also made a beetroot chutney to eat with the tart and that really raised the game – they were delicious together, the sharp, spicy chutney was a perfect foil for the richness of the tart. I haven’t quite perfected the recipe yet though, so I’ll post it at a later date. I’m getting beets every week in the veg box at the moment so there’s plenty of time to practice.
I must say, I was very proud of the tart in the end, so comforting and autumnal, it warmed us both inside. It made me think of leaves turning, ruddy cheeks, country walks and farmhouse kitchens. Its sort of like a hug, but in food form, the same kind of feeling you get from a stew, freshly baked bread or a hearty soup. It balloons up in the oven almost like a soufflé and then gradually sinks back down leaving ridges in the golden cheese on top.
I’m warning you now, the wait between removing it from the oven and it being cool enough to unleash from the tin and eat is excruciating -10-15 minutes passed by like an hour but you do have the pleasure of watching it change as it cools and of course fellow bloggers, this is your time for photographs.
If when I make the tart again, I will add a dash of port when I soften the shallots, just to let them absorb that rich boozy flavour which will complement everything in the tart so well and just give it that extra base flavour.
Stilton and Pear Tart with Walnut Pastry
You will need a 23cm/9inch loose bottomed tart tin.
8 oz stilton cheese, crumbled
2 conference pears, skins removed and sliced (1-2 cm thickness)
284ml single cream
2 large eggs
4 shallots, finely chopped
Olive oil
1 teaspoon thyme leaves
Salt and pepper
For the pastry
75g walnuts
150g plain flour
120g butter, chilled and diced
1 teaspoon icing sugar
Salt and pepper
Making the pastry
-Put all the ingredients for the pastry into a food processor and blend until it resembles fine crumbs.
-Tip into the flan dish and press down with the back of a metal spoon until it covers the base and sides of the tin.
-Chill in the fridge for around an hour or so. Remember to cover the tart base with cling film, as you don’t want it to absorb the flavours from the fridge.
-Preheat the oven to gas 4
-Bake the tart for 20-25 minutes until golden brown. If the pastry begins to slip down the sides of the tart tin when cooking, the original recipe advises that you push it back up with a metal spoon. This didn’t happen when I made it however.
-Remove and allow to cool slightly. Turn the heat up to gas 5.
Making the filling
-Soften the shallots in 1 tbsp olive oil until translucent then spread them over the base of the tart.
-Arrange the sliced pears on top of this in a circular pattern.
-Whisk the cream and eggs together, and then mix in the thyme, cheese and lots of salt and pepper.
-Carefully pour the cheese mixture into the tart base (I found I had a little bit left that wouldn’t fit in) and then bake at gas 5 for 30-40 minutes until just set. If you insert a skewer into the centre of the tart, it should come out clean if cooked.-Leave for 10-15 minutes before attempting to remove from the tin. No really, you must.
Category: Fruit, Main Dishes, Pastries, Starters 9 comments »
October 18th, 2007 at 6:21 pm
Hi Helen, I just found your blog from the Facebook group. You food looks delish!
December 16th, 2007 at 6:49 pm
Hi. I’ve made this recipe and love it. I’d very much to have the beetroot chutney recipe to go with it as well. Thanks so much for posting.
December 17th, 2007 at 9:22 am
Thanks Nancy! I’m so glad you enjoyed the tart, and thank you for reminding me about that beetroot chutney! I will work on the recipe over the Christmas break and get back to you in the New Year – thank you so much for reading. Helen x
December 12th, 2008 at 10:20 am
Recipe looks gorgeous – I was looking for pear and stilton inspiration beyond salad for a dinner party tonight so look forward to trying this. Wonder if it will work in individual tartlet tins?
December 12th, 2008 at 1:44 pm
Hi Naomi – I wouldn’t hesitate to make this in individual tins. I would be surprised if it doesn’t work although the pastry is quite crumbly and that might be a bit of an issue when you get it out, you might have to take extra care at that stage I think. Let me know how it goes!
December 12th, 2008 at 4:32 pm
Hi helen, it’s in the oven smelling gorgeous as we speak – couldn’t find my mini tins in the end so I’m rather relieved it’s in just one 9inch tin. The port is a lovely touch too – almost feels like Christmas xxx
December 12th, 2008 at 4:35 pm
Hi Naomi – well this is just so lovely to hear your feedback! I am so happy you are enjoying making the tart and it hadn’t struck me just how lovely and Christmassy those flavour are too! I hope that you and your guests enjoy it, I really overjoyed – honestly!
June 5th, 2009 at 6:55 pm
Do you have an estimate as to how many this serves?
Mark Porters last blog post..The Randolph
June 5th, 2009 at 7:27 pm
Hi Mark, I would say four as a starter