Stilton Walnut Tarts Recipes

Steps:

• Roll half the dough into a 1/8-inch thick rectangle on a floured surface, fit it into a 14 x 4 1/2-inch rectangle flan form set on a baking sheet, and fold the edges inward, crimping them decoratively. Make another shell with the remaining dough in the same manner. (Alternatively, the shells may be made in two 9-inch tart pans with removable fluted rims.) Sprinkle the ground walnuts evenly in the pie shells and press them gently into the dough. Prick the bottoms of the shells lightly with a fork and chill the shells for 30 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully, bake the shells for 5 to 6 minutes more, or until they are golden, and let them cool on the baking sheets on the racks.
• In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir the mixture and the eggs, divide the mixture between the shells, and bake the tarts in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tarts are removed from the oven.)
• Let the tarts cool to room temperature and remove the flan forms carefully. Transfer the tarts to platters, garnish them with the walnut halves, and garnish the platters with the watercress. To serve the tarts halve them lengthwise and cut them crosswise into sevenths.

Steps:

• Preheat oven to 450°F.
• Mix flour and salt together. With your fingers, mix in butter that is at room temperature until crumbly.
• Press into bottom of 8" or 9" tart pan with removable bottom. Prick holes in bottom of pastry with a fork.
• Blind bake for 5 minute Remove from oven and let cool.
• Turn oven down to 350°F.
• Sprinkle crumbled stilton into cooled pastry shell.
• Place sliced pear over stilton, in a spoke pattern.
• Beat eggs and then beat in the half and half.
• Pour egg mixture over the pears and stilton until the tart pan is almost full.
• Bake for 30-40 min or until set.
• Let cool for 5 minutes before cutting and serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
• Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
• Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.