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Stilton and bacon tart recipe

Stilton and bacon tart recipe



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This Stilton and bacon tart is very nice, good flavour, good with salads or veg. Can be eaten hot or cold.

30 people made this

IngredientsMakes: 1 Stilton and bacon tart

  • 1 onion, finely chopped
  • olive oil for frying
  • 4 rashers smoked streaky bacon
  • 4 eggs
  • 250ml double cream
  • black pepper to taste
  • 180g mature Stilton cheese
  • Pastry
  • 200g plain flour
  • large pinch of salt
  • 25g Parmesan cheese, finely grated
  • 100g butter, cubed
  • ice cold water, put a bottle or cup full in the fridge overnight
  • 1 knob butter

MethodPrep:25min ›Cook:40min ›Extra time:1hr resting › Ready in:2hr5min

    For the pastry:

  1. Place the flour, salt, Parmesan and butter in a food processor and whiz on maximum speed for about 30 seconds until there are no butter lumps left. Reduce the speed to minimum and slowly drizzle in the water till a ball of pastry forms around the processor's central pillar. Remove the pastry, wrap it in cling film or stick it in a plastic freezer bag and chill in the fridge for a least an hour.
  2. For the tart filling:

  3. Fry the onion in a little olive oil till translucent but not coloured, about 5 minutes. Grill the bacon till crispy, then roughly chop it.
  4. Whisk the eggs and cream together in a large jug with a pouring rim and season with black pepper.
  5. Preheat the oven to 190 C / Gas 5.
  6. Liberally butter the inside of a 25cm (10 in) fluted tart tin with removable base. Roll out the pastry to about the thickness of a £1 coin and line the tin. Trim the edges with a sharp knife.
  7. Spread the onion over the base, followed by the bacon, and finally the Stilton.
  8. Place the tart on a baking tray, partially pull out the middle shelf of the oven and put the tray on it. With one hand keeping the shelf level, carefully pour in the egg and cream mixture.
  9. Bake for 40 minutes or so, until golden and bubbling.
  10. To remove the tart from the tin, place it on top of a jar (jam, mayonnaise, etc.) and allow the rim to fall down then slide the tart off the base on to a rack. Let it cool for a few minutes, then serve warm with a green salad.

Tip

Can add a little more parmesan in the pastry for extra cheesiness. Can use crème fraîche instead of double cream to make it lighter.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

made this exactly as recipe said and the stilton was so overbearing it was uneatable,,,and we do love stilton,-17 Jan 2015

Excellent, just added some Thyme and Parsley. Yummy-29 Apr 2018

I omitted the parmesan as I am not a big fan. A friend who is a chef, and does not like stilton, remarked how lovely it was. Thank you for the idea.-06 Nov 2014


Mary Berry’s leek and Stilton tart

Quiche, tart – all the same, and all with a thin layer of pastry and an abundant filling. Although it looks a long cooking time, this leek and Stilton tart can be prepared in easy stages: cooking the base first and leaving to cool, and then filling later.

Georgina Glynn Smith

SERVES 6-8 as a light meal

CHILLING TIME 15 minutes

COOK TIME 1 1⁄2 hours, plus resting

FOR THE SHORTCRUST PASTRY

225g (8oz) plain our, plus extra for dusting
125g (4 1⁄2 oz) cold butter, cubed, plus extra for greasing
1 large egg, beaten with 1 tbsp water

FOR THE FILLING

1 tbsp olive oil
2 leeks, thinly sliced
2 celery sticks, thinly sliced
4 large eggs
450ml (15 oz) double cream
150g (5oz) Stilton cheese, coarsely grated
2 tbsp chopped parsley
salt and freshly ground black pepper

1. You will need a 28cm (11in) round, loose-bottomed, deep tart tin, preferably fluted. Preheat the oven to 200C/180C fan/gas 6 and grease the tin with butter.

2. To make the pastry, measure the our and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the beaten egg and water and whiz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.

3. Roll out the pastry on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5-10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/gas 4.

5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2-3 minutes. Reduce the heat to low, cover with a lid and simmer for 20-25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.

6. Beat the eggs and cream together in a jug and season with salt and pepper.

7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.

8. Bake in the oven for about 35-40 minutes or until golden brown and just set on top (see tip). Leave for 5-10 minutes to rest before turning out.

PREPARE AHEAD

Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.

FREEZE

Both the cooked tart and the unfilled pastry base freeze well.

MARY’S CLASSIC TIP

Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.


SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.


Mary Berry Pastry Recipe / BBC Food - Recipes - Fruit tarts

Mary Berry Pastry Recipe / BBC Food - Recipes - Fruit tarts. Mary berry's easy pancake recipe for shrove tuesday 2020. Try mary berry's delicious tarte au citron recipe plus other recipes and dessert ideas from red online. This classic french recipe has the irresistible combination of bacon, cheese and cream, all wrapped within buttery pastry. Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast. Viewers flocked to twitter to point out that the pie didn't have a pastry base.

The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Mary berry's easy pancake recipe for shrove tuesday 2020. Baking with mary berry and millions of other books are available for amazon kindle. Remove half the pastry from the cling film. A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case.

Leek and Stilton quiche | Recipe | Recipes, Quiche recipes . from i.pinimg.com Mary berry's easy pancake recipe for shrove tuesday 2020. I used my favourite sweet pastry recipe rather than her pastry recipe, but left out the sugar. Relevance popular quick & easy. Viewers flocked to twitter to point out that the pie didn't have a pastry base. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Baking with mary berry and millions of other books are available for amazon kindle. You may be able to find more information about. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas.

Mary berry's quick & easy quiche lorraine recipe.

Gently shape the pastry and pat it into a rough ball. Top tip for making mary berry's pear frangipane tart. Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. Step 1 start by making the choux pastry. Viewers flocked to twitter to point out that the pie didn't have a pastry base. The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. The pastry should be pale golden and the filling soft when pierced with a knife. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about. Save 20 per cent on mary's new book classic, published by bbc books on 25th january, price 㿆. Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast. Wrap in cling film and refrigerate for 30 minutes. Although, these days, most of my christmases are at home and the young come back.

In the swinging ླྀs she became the cookery editor of housewife magazine, followed by ideal home magazine. This recipe is extracted from mary berry everyday, bbc books, rrp 㿆.00. The great british bake off everyday epub book the test for cake baking pastry and bread making and buy the great british bake off how to turn everyday bakes into showstoppers by linda collister mary berry paul hollywood isbn 9781849904636 from amazons book a couple the recipes browse and. · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Recipe taken from mary berry's complete cookbook, published by dk.

Mary Berry Sweet Shortcrust Pastry Recipe - Chicken And . from i2.wp.com Mary berry shocked viewers with her potato, cheese and leek pie recipe. Mary berry's bakewell tart recipe and a mincemeat twist from christina's cucina. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Although, these days, most of my christmases are at home and the young come back. 1,988 likes · 11 talking. · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Filled with the frangipane mixture it can be kept for about 1 hour, covered and refrigerated.

Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast.

Mary berry's vanilla and chocolate marble traybake. Draw eight 5cm circles and eight. They accused her of making a 'casserole with a. Click here for more delicious mary berry recipes… This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This is a recipe i found in mary berry's baking bible. Mary berry shocked viewers with her potato, cheese and leek pie recipe. It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. You may be able to find more information about. Baking with mary berry and millions of other books are available for amazon kindle. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. Step 1 start by making the choux pastry. See more ideas about mary berry recipe, mary berry, recipes.

Click here for more delicious mary berry recipes… See more ideas about mary berry recipe, mary berry, recipes. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Top them with my favorite cocoa. Remove half the pastry from the cling film.

Mary's Galette Recipe | PBS Food from www.pbs.org The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Heat your oven to 220°c/200°c fan/425°f/gas 7. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas. Nothing better for a sunday breakfast than a large tower of warm fluffy homemade chocolate chip pancakes. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now. Although, these days, most of my christmases are at home and the young come back.

Recipe taken from mary berry's complete cookbook, published by dk.

Remove half the pastry from the cling film. Here you will have two recipes to make perfect chocolate pancakes for chocolate lovers. A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case. Mary berry's easy pancake recipe for shrove tuesday 2020. Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast. Wrap in cling film and refrigerate for 30 minutes. Heat your oven to 220°c/200°c fan/425°f/gas 7. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Recipe taken from mary berry's complete cookbook, published by dk. So technically it's not sweet pastry, just pastry with egg and a high butter content. Berry's berry coffee cake preheat oven to 400 degrees f (200 degrees c). Mary berry's bakewell tart recipe and a mincemeat twist from christina's cucina.

· made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Click here for more delicious mary berry recipes… Wrap in cling film and refrigerate for 30 minutes. Berry's berry coffee cake preheat oven to 400 degrees f (200 degrees c).

Top them with my favorite cocoa. Try mary berry's delicious tarte au citron recipe plus other recipes and dessert ideas from red online. The pastry should be pale golden and the filling soft when pierced with a knife. This deliciously moist loaf cake, best served in thick slices, is one of mary berry's most popular recipes. See more ideas about mary berry recipe, mary berry, recipes.

Recipe taken from mary berry's complete cookbook, published by dk. They accused her of making a 'casserole with a. Remove half the pastry from the cling film. This is a recipe i found in mary berry's baking bible. Mary berry's quick & easy quiche lorraine recipe.

Baking with mary berry and millions of other books are available for amazon kindle. Step 1 start by making the choux pastry. Mary berry's vanilla and chocolate marble traybake. Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now. This deliciously moist loaf cake, best served in thick slices, is one of mary berry's most popular recipes.

Wrap in cling film and refrigerate for 30 minutes. They accused her of making a 'casserole with a. Berry's berry coffee cake preheat oven to 400 degrees f (200 degrees c). The pastry should be pale golden and the filling soft when pierced with a knife. Nothing better for a sunday breakfast than a large tower of warm fluffy homemade chocolate chip pancakes.

Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast. The opinions expressed are those of the author and are not held by saga unless specifically stated. Heat your oven to 220°c/200°c fan/425°f/gas 7. Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. Mary berry shocked viewers with her potato, cheese and leek pie recipe.

Top them with my favorite cocoa. Top tip for making mary berry's pear frangipane tart. Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now. Viewers flocked to twitter to point out that the pie didn't have a pastry base. So technically it's not sweet pastry, just pastry with egg and a high butter content.

Source: keyassets-p2.timeincuk.net

Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas. Step 1 start by making the choux pastry. This deliciously moist loaf cake, best served in thick slices, is one of mary berry's most popular recipes. Relevance popular quick & easy. I used my favourite sweet pastry recipe rather than her pastry recipe, but left out the sugar.

Viewers flocked to twitter to point out that the pie didn't have a pastry base. When filling the pastry case, it's best to add the apricots at the last possible. It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. Filled with the frangipane mixture it can be kept for about 1 hour, covered and refrigerated. As well as mary's introduction the book.

Nothing better for a sunday breakfast than a large tower of warm fluffy homemade chocolate chip pancakes.

Try mary berry's delicious tarte au citron recipe plus other recipes and dessert ideas from red online.

I used my favourite sweet pastry recipe rather than her pastry recipe, but left out the sugar.

Mary berry's easy pancake recipe for shrove tuesday 2020.

In the swinging ླྀs she became the cookery editor of housewife magazine, followed by ideal home magazine.

Source: www.christinascucina.com

Wrap in cling film and refrigerate for 30 minutes.

This classic french recipe has the irresistible combination of bacon, cheese and cream, all wrapped within buttery pastry.

Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas.

Mary berry's bakewell tart recipe and a mincemeat twist from christina's cucina.

Source: static.homesandproperty.co.uk

When filling the pastry case, it's best to add the apricots at the last possible.

Viewers flocked to twitter to point out that the pie didn't have a pastry base.

Recipe taken from mary berry's complete cookbook, published by dk.

Baking with mary berry and millions of other books are available for amazon kindle.

Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert.

Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert.

Mary berry's easy pancake recipe for shrove tuesday 2020.

Source: loveincorporated.blob.core.windows.net

Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast.

The pastry should be pale golden and the filling soft when pierced with a knife.

Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas.

Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes.

This deliciously moist loaf cake, best served in thick slices, is one of mary berry's most popular recipes.

Here you will have two recipes to make perfect chocolate pancakes for chocolate lovers.

Source: s-media-cache-ak0.pinimg.com

The pastry should be pale golden and the filling soft when pierced with a knife.

Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast.


SAVORY FIG TART WITH CARAMELIZED ONION, BACON AND STILTON

A warm savory fig tart with caramelized onions, bacon, stilton cheese and a good drizzle of honey. A perfect end of summer dinner. Enjoy with a salad and a glass of wine!

We are almost in fall (though I may still be in denial), and I’m not ready for super hearty meals just yet. We’re still having 80 to 90 degree weather here in Southern California. But this savory fig onion tart with bacon and blue cheese crumbles is a great transitional meal.

This tart is super easy to make, and in less than 30 minutes you can have dinner. All you need is one sheet of puff pastry (you can find at the grocery store in the freezer isle). The sweet figs and caramelized onions work really well with this airy, flaky crust. As a final touch I sprinkled some bacon bits and crumbles of some Stilton cheese to bring out the sweetness of the onions and figs.

SERVING SUGGESTION

This tart pairs perfectly with a light salad like arugula, kale or spinach salad, and a beautiful glass of white or red wine.

It makes also a great appetizer for a party!

Finally, if you make this recipe and would like to share a photo of your beautiful creation, don’t forget to tag me on Instagram and Facebook @helloani + #helloani. Happy Baking!


HAM AND STILTON TART

I feel sorry for the Quiche Lorraine. It is one of those dishes, so sublime in its simplicity that it was smuggled out of its homeland of Lorraine way back probably sometime in the fifteen hundreds, rarely to be seen again in its pure form. Bastardised over the ensuing centuries, it ended up as party fodder for the masses in 1960’s England. A shadow of its former self, this magnificent tart became a soggy, bland, tasteless offering, served far too cold straight out of its foil tin onto a buffet plate, next to the undercooked sausage rolls and curled up cheese sandwiches.

Its popularity as a party dish grew in strength throughout the seventies and then at its height of fame it almost became a victim of its own success when the book Real Men Don’t Eat Quiche was published in 1982, mocking the male quiche eater as bit of a wimp and, heaven forbid, a man who might even do the washing up.

Sadly, it didn’t ever seem to recover from the insults and although still popular for buffets and the like, it was never to be the party piece again. No longer the trendy show-stopper, its worth was relegated to table filler, bought in at the last minute to fill any gaps in between the sour cream dip and pineapple hedgehog. A bit like a fading film star, always at the party but no longer the centre of attention.

The three original ingredients of smoky Alsace and Lorraine bacon, cream and eggs take a lot of beating and if your last taste of a Quiche Lorraine was a shop bought, oven ready variety, I would heartily recommend that you try a homemade one. Personally I have never strayed far from the recipe I was taught at school in the 1970’s which is the same as the Elizabeth David version from her seminal book French Provincial Cooking. Just snip up six rashers of smoked streaky bacon, gently fry until just cooked. When cooled tip into a pastry case and cover with a mixture of 1/2 pint double cream, one whole egg and three egg yolks. Cook as in the instructions for my Ham and Stilton Tart.

I made this tart with some Stilton left over from Christmas and ham off the bone that I had available. You could swap the ham for some lightly cooked bacon if this is more convenient. If you do use bacon, do not fry it until it is crispy, it only needs to just cook out the rawness.

This is so delicious it is worthy of serving to guests for an informal lunch or supper, it will certainly banish any pre-conceived ideas or long-held memories of the Quiche as a limp, wet, almost white tart with shrunken bits of broccoli and chewy pastry.

It will keep in the fridge overnight but take it out at least half an hour before serving to bring up to room temperature as cold tarts do not taste of very much. I like mine just warm, after it has been out of the oven for about half an hour. Again, a tart served straight from the oven will not taste its best so it is wise to have a bit of patience, even though it is tempting to cut into that yellow, sumptuous filling to taste the first slice.


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Make this creamy vegetarian baked gnocchi for an easy family midweek meal. Blue cheese gives this traybake a lovely tangy flavour, but you can adapt it to use up cheeseboard leftovers if you like.

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This recipe for blue cheese and bacon tart is really easy to make and is packed full of great flavours. Make sure you use a high-quality blue cheese so that it has a bit of a kick. It’s delicious hot or cold, serve with a simple salad.

Ham, pickled pear and blue cheese salad

This salad is a great way to use up leftover ham and cheese from the festive season. It’s an easy starter for four, or a quick meal for two.

Sticky wings with blue cheese dip

Sticky wings are a guaranteed crowd-pleaser. We’ve served them with a delicious blue cheese dip to take them to the next level. Duck legs are very popular in the US. Use them instead of chicken if you can find a source.

Blue cheese pasta

This caramelised red onion and blue cheese pasta is full of bold, comforting flavours to perk you up midweek. Plus, it’s super-easy and ready in just 30 minutes.

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A lovely vegetarian main or star of a buffet. Shop-bought shortcrust pastry makes life easy and is given a clever twist with added walnuts. You can use up any leftover blue cheese for the wintery pear filling.

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Polenta is a kind of cornmeal which is great to use in place of mashed potato in recipes. Topped with roasted butternut squash and creamy blue cheese, it makes an easy but indulgent vegetarian supper.

Chicken hot wings with blue cheese slaw and healthier fries

Chicken wings, paired with crispy fries and a rich blue cheese slaw, make the best comfort food. Try our homemade fries and quick slaw of white cabbage and red onion and blue cheese – dolcelatte works well.


Tarte flambée au Munster

This tarte flambée au Munster recipe offers a spin on what is perhaps the most well-known of dishes from Alsace, and here Rosana tops the French flatbread with delightful Munster cheese, another speciality of the region. Served with a crisp glass of Gewurztraminer, this is a fantastic sharing dish for a get-together with friends and family. If Munster isn’t available, the English cheese Stinking Bishop is a great alternative.

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Legend has it that tarte flambée was created in Alsatian farms where, in the 1930s, women farmers were accustomed to baking bread in batches from time to time. The bread baking was cause for celebration, and to mark it they reserved some dough, rolled it thinly and uniformly, then took advantage of the oven heat to bake these flatbreads which were then presented to farm workers. It was a tear and share celebration, something which is still very common practice today – even in restaurants.

This small, modest dish occupies a special place in the French culinary tradition, and it is this which best represents the soul of the Alsace region. It's simple, delicious and unfussy.

It's composed of a rectangular bread dough covered with Fromage blanc, a fresh cheese originating from the north of France and the south of Belgium. The tarte is then topped with bacon and onions before baking until golden and bubbling. Product quality is paramount, so be sure to purchase a high quality bacon from your favourite butcher. This recipe is by no means original or authentic I use a simplified method but this tarte flambée still retains the delicious flavours and texture of the original dish.

Gewurztraminer is a pink-skinned grape most associated with the Alsace region. There is nothing modest about this grape, you either love it or hate it. Thanks to its spicy flavour (gewürz means spice in German), this is one of the few wines which can keep pace with Asian food and many fragrant and intense cuisines, standing up to powerful spices such as those found in Indian cuisine. However, I've found that its soulmate is a ripe Munster cheese, the main ingredient in the topping to this Tarte flambée it's said that best food and wine pairings are are a result of local ingredients and grapes. Gewurztraminer has a subtle freshness that makes it an ideal partner with strong cheeses as well as sweet savouries such as dates and figs.

'Gewurz' is a scented variety with an intense and complex nose of exotic fruits (lychee and tropical fruits), rose, citrus (orange) spices (cloves, and pepper), honey and ripe fruit also give these wines richness and an attractive nose.


Stilton and bacon tart recipe - Recipes

This luxurious, pretty tart would make a perfect vegetarian entrée or appetizer served with a simple, leafy green salad – perhaps tossed in a toasted walnut oil dressing.

The richness of the Stilton is perfectly complemented by the tart, fresh cranberries, toasted walnuts and sweet caramelized onion this is a tart for special occasions that’s best served warm or at room temperature.

I suppose you could take a shortcut by buying a ready-made pastry shell but that would be a pity because the crust recipe here is wonderful and provided you have a food processor, is really simple to make one short extra step, resulting in a tender crust that will have your guests begging for seconds.

You can make the pastry ahead of time as it needs an hour in the fridge before rolling it out and once you’ve lined the tart tin with it, it will need another 30 mins in the freezer before baking it blind. Use a clean wine bottle if you don’t have a rolling pin and you’ll need a 9 inch (23cm) loose-based tart pan.

All of this can be done the day before and you can even prepare the cranberry and caramelized onion filling ahead of time (assemble the tart just before putting it in the oven).

If you aren’t making your own pastry, skip the first part below.

Cranberry, Walnut & Caramelized Onion Tart with Stilton.

CRANBERRY, STILTON & WALNUT TART

Ingredients for the pastry crust:

1 cup (240ml measure) of flour

2/3 cup (160ml measure) of walnut pieces

1/2 teaspoon of Colman’s dry mustard powder (optional)

3 oz (85g) of chilled unsalted butter, cut into pieces

2-3 tablespoons of very cold water

Put everything but the water into a food processor and pulse until it resembles fine breadcrumbs. Add the water one tablespoon at a time and pulse until big clumps form. Scoop the dough out of the processor, gently form it into a ball and wrap it in plastic. Chill in the fridge for 1 hour.

Roll the pastry out onto a floured board, drape the pastry over the rolling pin and lower it into the tart pan. Don’t worry if it breaks or falls apart – just gently push the dough into place with your fingers, making sure you have an even thickness throughout. Prick the base all over with a fork then stick the raw crust in the freezer for 30 mins.

Heat the oven to 375F (190C). Bake the pie crust for 15-20 minutes or until it’s golden. Remove from the oven and set it aside while you prepare the filling, below.

Ingredients for the filling:

1 large onion, finely sliced or chopped

1 tablespoon of olive oil

1 cup (240ml measure) of fresh or frozen cranberries

4 1/2 oz (130g) of walnut pieces

2 large eggs, lightly beaten

8 fl oz (230ml) of c rème fraîche or heavy cream

3 oz (85g) of blue Stilton, crumbled

Heat the oil and butter over a medium heat and add the onions. Stir to coat, and turn the heat to low. Add the sugar, a pinch of salt and fresh thyme. Stir frequently until the onions are soft, golden and caramelized. This can take up to 40 minutes. Once they’ve started to turn golden, you can add a splash of water and put a lid on the pan until the onions are almost of a melting consistency. You don’t want any liquid left.

Add the cranberries, turn the heat up slightly and stir until the cranberries start to ‘pop’. Take it off the heat and remove the thyme stalks.

Toast the walnut pieces while the onions are caramelizing spread them on a baking tray and bake for 8-9 minutes in a 350F (180C) oven until golden and fragrant.

Fold the walnuts into the cranberry/onion mixture and set it aside until you’re ready to assemble the tart.

To bake the tart, preheat the oven to 350F (180C). Tip the cranberry/onion/walnut filling into the pre-baked pastry crust and smooth the top. Scatter the crumbled Stilton over the filling.

Whisk the eggs and c rème fraîche/heavy cream together and pour this evenly over the tart filling.

Bake for 15-20 minutes or until the filling is puffed and golden. Allow it to cool for at least 15 minutes before serving better still, allow it to cool for 30-40 minutes.


Method

  1. Put the olive oil and red onion in a frying pan set over a medium-low heat. Cook for 10-15 mins, stirring often, until the onion is soft and starting to colour. Turn the heat up slightly and add the bacon. Continue to cook until the bacon turns golden at the edges. Add the balsamic vinegar, chilli, peas and asparagus and stir-fry for 2-3 mins then remove from the heat. Season to taste. Set aside on a plate to cool.
  2. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta, egg yolks, garlic and 2 tbsp chopped herbs. Season.
  3. Unroll the puff pastry on a cool surface, roll it out so it is a little thinner and a bit more square, trimming the four corners away to make a rounded shape. Transfer to a baking sheet.
  4. Spread the ricotta mixture out in the centre of the pastry, leaving a 3-4cm border. Spoon the bacon mixture over the ricotta layer then fold the pastry border up and around the filling, roughly pressing and crimping the edges together to keep them in place.
  5. Bake in the oven for 35-40 mins, until the pastry is golden and puffed. Scatter with the remaining chopped herbs then slice and serve with salad, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.


Stilton and bacon tart recipe - Recipes

Heat the oven to 400°F.  Line a baking sheet with parchment paper.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often.  Remove the skillet from the heat and let cool to room temperature.

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry onto the baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.

Spread the onion mixture on the pastry to the rim.  Sprinkle with the cheeses and chives.

Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Cut into 24 (3x2-inch) rectangles.  Serve warm.

Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.


Watch the video: Αλμυρή τάρτα με μπέικον u0026 μανιτάρια. Foodouki (August 2022).