A Bit of a Tart

Stilton, Onion and Potato Tart with a Walnut Crust, Slow Roasted Tomatoes, Seasoned Leaves and Balsamic Syrup

After a lovely Sunday lunch at the local pub last night I needed just a small plateful of something to sustain me until the morning.  As the remainder of the stilton was threatening to walk out of the pantry and into the kitchen all by itself it is so ripe, the answer was a small piece of tart with a little of the green stuff.  Its very easy and does the job perfectly.

100g stilton cheese plus a little more to crumble on top before baking

25g gruyere cheese grated

150g creme fraiche

2 onions finely sliced

50g butter

2 small potatoes - chopped small

drizzle of olive oil

a few chives

2 very large eggs or 3 large

salt and pepper

For the walnut pastry

200g plain flour

pinch of salt

100g butter

handful of walnuts

water or egg yolk to bind (depending on how rich you want your pastry)

Preheat your oven to 200 degrees.  

First of all make the pastry as it needs to rest in the fridge prior to baking.  In a food processor or by hand combine the flour and butter until consistency of fine breadcrumbs is achieved.  Add the walnuts and blitz again until they are chopped into the flour mixture.  Add the salt and the egg yolk or water (enough to combine to a dough).  Wrap in cling film and place in the fridge for half an hour (more if you want to make it in advance).

Prepare the filling by whisking the eggs in a bowl and leave to one side.  In a deep saute pan, fry the potatoes and onions for 10 minutes in the butter and olive oil until almost cooked.  Add the remaining ingredients and heat through until almost to boiling point and the stilton has melted into the mixture.  Season and then remove from the heat and set aside to cool down.

Remove the pastry from the fridge and roll out and line your flan dish.  Blind bake in the oven for 15 minutes then remove the baking beans (or rice whatever you use) and baking parchment, brush with a little of the egg mixture and return to the oven for 5 minutes.

Combine the eggs to the onion and potato mixture and pour into the flan dish.  Crumble over the remaining stilton and return to the oven for 20 minutes or until just cooked.

Serve with slow roasted tomato halves, some rocket seasoned with olive oil and a balsamic drizzle.