Stilton and Fig Tart with Walnut Dressing
This is a great simple addition to the savoury layer of your tea or your appetizer tray.  The recipe comes from the famous Fortnum & Mason in London, a place many of you may have the opportunity to visit for tea one day.
Stilton and Fig Tart with Walnut Dressing
This is a great simple addition to the savoury layer of your tea or your appetizer tray.  The recipe comes from the famous Fortnum & Mason in London, a place many of you may have the opportunity to visit for tea one day.
Servings Prep Time
6tarts 15minutes
Cook Time Passive Time
1hour 10minutes
Servings Prep Time
6tarts 15minutes
Cook Time Passive Time
1hour 10minutes
Ingredients
Tarts
for the dressing
Instructions
  1. Blind bake tarts (i.e. fill tart shells with dry beans, bake 10 minutes at 400 F, then remove beans and bake another 5 minutes until bottoms are dry).
  2. Melt butter in a pan. Add the onion and thyme sprig and cook over low heat for 15 to 20 minutes. Discard the thyme spring and spread the onion over the base of the tart
  3. In a bowl, whisk together the eggs and dairy, season well with salt, black pepper and nutmeg. Pour over the tarts
  4. Top each tart with 3 slices of fig and sprinkle stilton on top. Bake for 20-25 minutes at 350 F until golden and cooked through. Let cool for at least 10 minutes.
  5. Whisk together the oils, vinegar and walnuts and season to taste. Drizzle the dressing over the tart and garnish with water cress.
Recipe Notes

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