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 6 tarts
Ingredients
Tarts
- 6 4" tart shells
- 1 oz butter
- 1 small onion finely chopped
- 1 sprig fresh thyme plus extra to garnish
- 2 medium eggs
- 1/3 cup whipping cream or use non fat greek yogurt to reduce fat/calories
- 2 large fresh figs each sliced into nine wedges
- 1 pinch freshly grated nutmeg
- 2 oz quality stilton cheese crumbled
- 1 pinch salt and pepper
for the dressing
- 2 tbsp. olive oil
- 3 tbsp. walnut oil
- 1 tbsp red wine vinegar
- 1 oz walnuts, toasted and roughly chopped
- 1 bunch watercress
Instructions
- 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).
- 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
- In a bowl, whisk together the eggs and dairy, season well with salt, black pepper and nutmeg. Pour over the tarts.
- 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.
- Whisk together the oils, vinegar and walnuts and season to taste. Drizzle the dressing over the tart and garnish with watercress.