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    Home » Recipes » Savoury tart recipes

    Stilton and walnut tarts

    Published: Jan 25, 2023 · Modified: May 27, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Stilton and walnut tarts are savoury tarts consisting of a nutty walnut pastry with a filling made from leeks, celery and Stilton cheese in a savoury egg custard. These little tarts are perfect to serve as an appetiser or as a light meal, and you can even pop one in your lunch box for an appetising mid-day snack.

    Two stilton and walnut tarts on a plate with rocket leaves.
    Jump to:
    • Walnut and blue cheese tarts
    • What you will need
    • What to do
    • Stilton and walnut tarts FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Walnut and blue cheese tarts

    If you like blue cheese, then I think you are going to love these blue cheese and walnut tarts.

    They have a creamy filling made with chopped walnuts, leeks and celery, combined with Stilton cheese and covered with a mixture of beaten eggs and cream.

    The pastry is a standard shortcrust pastry which has been given extra flavour and texture thanks to the addition of finely chopped walnuts.

    The slight bitterness from the walnuts, combined with the sharpness of the Stilton and the sweetness of the leeks work together to provide a flavour profile that is both unique and complex.

    These Stilton and walnut tarts can be eaten plain for a light lunch, or you can top them with a spoonful of creme fraiche or sour cream and a sprinkling of chopped chives for a more elegant dinner party appetiser.

    Closeup of a stilton and walnut tart garnished with creme fraiche and chopped chives.

    I tried to get a close-up of the pastry, showing the chopped walnuts.

    What you will need

    Equipment

    If you have a food processor, this will make light work of chopping the walnuts and making the pastry. If you don't have one, you can chop the nuts finely with a sharp knife on a chopping board, and mix the pastry in a mixing bowl. And don't forget a rolling pin for rolling out the pastry. (Tip - if you don't have a rolling pin, a clean empty wine bottle works almost as well).

    For baking the tarts you will need 12 mini flan rings or if you prefer you can make a single walnut and stilton tart in a 10-inch flan ring instead. If you do decide to use a 10-inch flan ring, you may find that you have a little pastry leftover (see the FAQ section below for what to do with leftover pastry).

    You will also need some baking beans for blind-baking the pastry. I use ceramic baking beans, but you could use a packet of dried beans or even split please if that's all you have. Just remember to keep the beans aside if you've used them for blind-baking, don't use them in your cooking afterwards!

    For making the filling you will need a medium-sized saucepan with a lid.

    Ingredients

    This recipe makes 12 x 4-inch diameter tarts.

    ***You can get the complete list of ingredients and full instructions for making Walnut and Stilton tarts on the printable recipe card at the end of this post***

    Ingredients for stilton and walnut tarts.

    Flour - this is for the pastry. You should use plain all-purpose flour - not self-raising flour - we don't want the pastry to rise.

    Butter - this is used for making the pastry, and also for frying the leeks and celery. If you use salted butter, take this into account when seasoning the pastry and the filling.

    Walnuts - these are mixed into the pastry, and also added to the filling. If you don't have walnuts you can substitute with pecan nuts.

    Stilton - this is a blue cheese that is only produced in certain areas of the UK. You can substitute it with any blue cheese.

    Celery - this forms part of the filling of the tarts and should be cut into fine dice.

    Leeks - these are the other vegetables for the filling. They should be cut in half down the length and then finely sliced into semi-circles. You will need approximately twice the amount of chopped leeks as celery.

    Eggs - these form the base of the custard filling. You will only need the yolks. You can use the whites for meringues or make these coconut meringue jam tarts.

    Double cream (or heavy cream) - adds a creamy taste to the tarts. You can get away with using single cream (or pouring cream) if you don't have double cream.

    Salt and black pepper - for seasoning - use to your own taste.

    What to do

    In a nutshell, here are the steps to make these blue cheese and walnut tarts.

    • Make the pastry
    • Line the baking tins with pastry and bake blind them.
    • Make the filling
    • Assemble the tarts and bake again to allow the filling to set.

    So let me show you the details:

    Make the pastry

    Chopped walnuts in a food processor.

    Chop all the walnuts finely in a food processor. If you don't have a food processor, chop the walnuts very finely on a chopping board, using a sharp knife. Half the walnuts will be used in the pastry and the remainder will be used in the filling.

    Flour butter and walnuts in a food processor.

    Place the flour, salt (if using), butter and walnuts in a food processor fitted with a metal cutting blade and process them until the mixture resembles breadcrumbs.

    Flour, butter and walnuts processed to a breadcrumb state in a food processor.

    If you don't have a food processor, you can put the ingredients into a mixing bowl and use your fingertips to rub the mixture together.

    A ball of walnut pastry in a food processor.

    Add the water gradually, starting with 3 tablespoons and adding a tablespoon at a time until the mixture comes together and is soft but not sticky. I used 5 tablespoons of water.

    Walnut pastry formed into a flat disk on a floured work surface.

    Tip the pastry onto a lightly floured surface and gently press the dough together to form a flat disk. Handle the dough just enough to let it come together, and do not knead.

    Line the flan dish and blind bake

    Pastry rolled out, with a small white dish used to cut out a circle of pastry.

    Roll the pastry out to about the thickness of a two-pound coin (approximately one-eighth of an inch). Cut circles large enough to fit your flan dishes.

    A circle of pastry ready to be placed in a baking dish.

    I used a small dessert bowl and cut around it with a knife.

    A small flan dish lined with pastry.

    Press the pastry gently into a lightly greased flan dish and neaten the edges by pressing the rolling pin over the top.

    8 unbaked pastry shells lined with baking parchment and baking beans.

    Line the pastry cases with baking parchment and fill the bottom with baking beans. Place them into the refrigerator for 20 minutes to rest the pastry.

    8 unbaked pastry shells lined with baking parchment and baking beans on a baking tray.

    Once the pastry has rested, arrange the flan dishes on a baking sheet and bake in a preheated oven (200C / 400F) for 10 minutes.

    Let the pastry shells cool before removing the baking beans. Take care, the baking beans will be HOT.

    Make the filling

    You can make the filling while the pastry cases are resting in the refrigerator.

    A white dish containing finely chopped leeks and celelry.

    Chop the celery and leeks finely.

    Chopped leeks, celery and walnuts in a saucepan.

    Melt butter in a saucepan, add the leeks, onions and chopped walnuts and fry them on a low heat, stirring occasionally, until the onions have become translucent and started to soften. Keep the heat low and don't allow them to brown. This will take about 5 minutes.

    Grated Stilton cheese added to leeks and celery in a saucepan.

    Remove the pan from the heat and stir in the grated cheese. Leave for 5 minutes to cool slightly.

    Beaten egg and cream added to the walnut and stilton filling in a saucepan.

    Mix the eggs and cream in a mixing bowl, season with salt and black pepper, and stir into the leeks and onions. Do not cook the filling further - it will continue to cook and thicken in the oven.

    Assemble and bake

    8 unbaked walnut and stilton tarts ready for the oven.

    Pour the filling into the pastry cases.

    8 baked stilton and walnut tarts on a baking tray.

    Bake in a preheated oven (200C / 400F) for 12 to 15 minutes until the filling has set and the tops of the pies are golden.

    Serve either warm or cold, topped with creme fraiche and chopped chives

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Stilton and walnut tarts FAQ

    What can I do with leftover pastry?

    Roll the pastry out to about one-quarter inch thickness sprinkle lightly with paprika and cover the pastry with a thin layer of grated cheddar cheese. Cut into strips about half an inch wide and give each strip a twist. Lay them on a greased baking sheet and bake them in the oven (200C/400F) for 15 minutes for instant cheese straws.
    Leftover pastry can also be stored in a plastic bag in the refrigerator for 3 days, or frozen for up to 3 months.

    Can I freeze these tarts?

    Yes, these stilton and walnut tarts can be frozen for up to 3 months.
    Let the tarts cool completely and then wrap them in plastic wrap or aluminium foil and place them in a freezer bag or other air-tight freezer container before placing them in the freezer.
    When you are ready to eat them, remove the tarts from the freezer and allow them to defrost in the refrigerator. The stilton and walnut tarts can then be reheated in the oven or in the microwave. Because the crust will soften in the microwave, I would recommend reheating them in the oven.

    Can I make this recipe as a large flan?

    Yes, you can make these stilton and walnut tarts into a large flan. Line a suitably sized flan dish with the pastry and follow the steps given above to blind-bake the pastry shell. Fill the pastry with the filling and bake in the oven for the temperature given in the recipe. You may find that you need to bake the pie for a few minutes longer.
    When I made this recipe I only had 8 flan cases so I used the remaining pastry and filling to make a larger tart. (I think I should have taken a bit more trouble and crimped the edges of the pastry, but I'm sure you'll get the idea 🙂 ).
    Three small round stilton and walnut tarts next to a larger square tart.

    What is Stilton cheese?

    Stilton cheese is a variety of blue cheese, that is made only in certain areas of the UK. Its origin can be traced back to the early 18th century, and although the original recipe has changed over the years, it still remains one of the world's best-known cheeses.

    Since 1996, Stilton has had European Protected Designation of Origin (PDO) status. This means that for this cheese to be called Stilton, it can only be manufactured in certain areas of the UK (Derbyshire, Nottinghamshire and Leicestershire), and must be produced according to the traditional recipe.

    This is similar to the way that champagne can only be called champagne if it is made in the Champagne region of France from grapes that are grown in that region.

    Save for later

    If you would like to make these walnut and stilton tarts yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    You can find all these and other similar recipes on my savoury tart recipes page.

    📋The recipe

    Closeup of a stilton and walnut tart garnished with creme fraiche and chopped chives.

    Stilton and walnut tarts

    Stilton and walnut tarts are savoury tarts consisting of a nutty walnut pastry with a filling made from leeks, celery and Stilton cheese in a savoury egg custard. These little tarts are perfect to serve as an appetiser or as a light meal, and you can even pop one in your lunch box for an appetising mid-day snack.
    Recipe by: Veronica
    Appetizer
    British
    Calories 308
    Prep 20 minutes minutes
    Resting and cooling 30 minutes minutes
    Cook 30 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings: 12 tarts
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • Food processor OR
    • Mixing bowl
    • Sharp Knife
    • Chopping Board
    • Rolling Pin
    • 12 Mini flan rings
    • Baking aking beans
    • Small saucepan

    Ingredients

    Walnut pastry

    • 8 ounces / 225 grams plain all-purpose flour 1½ cups + 1 tablespoon
    • 4 ounces / 110 grams butter cubed
    • 1 ounce / 28 grams walnuts (for pastry) finely chopped
    • ½ teaspoon salt optional
    • 3 to 5 tablespoons ice cold water

    Filling

    • 1 ounce / 28 grams butter
    • 2 sticks celery finely chopped (approx 1 cup)
    • 1 mediium leek finely chopped (approx 2 cups)
    • 1 ounce / 28 grams walnuts (for filling) finely chopped
    • 7 ounces / 200 grams Stilton cheese (grated) or other blue cheese
    • 10 tablespoons / 150 ml double cream / heavy cream
    • 3 large egg yolks
    • Salt and pepper to taste

    Garnish

    • 2 - 3 tablespoons creme fraiche
    • 1 - 2 tablespoons chopped chives

    Instructions

    • Process the walnuts (both for the pastry and for the filling) in a food processor until they are finely chopped. Alternatively chop them on a chopping board with a sharp knife. Divide the walnuts in half and set aside.
      1 ounce / 28 grams walnuts (for pastry), 1 ounce / 28 grams walnuts (for filling)

    Pastry

    • Place the flour, salt, butter and walnuts into a food processor and blitz until the mixture resembles breadcrumbs.
      8 ounces / 225 grams plain all-purpose flour, 4 ounces / 110 grams butter, ½ teaspoon salt, 1 ounce / 28 grams walnuts (for pastry)
    • Add the water gradually, starting with 3 tablespoons and adding a tablespoon at a time until the mixture comes together and is soft but not sticky.
      3 to 5 tablespoons ice cold water
    • Tip the pastry onto a lightly floured surface and gently press the dough together to form a flat disk. Handle the dough just enough to let it come together, and do not knead.
    • Roll the pastry out to about the thickness of a two pound coin (approximately one-eighths of an inch). Cut circles large enough to fit your flan dishes. I used a small pudding bowl as a guide.
    • Press the pastry gently into a lightly greased flan dish and neaten the edges by pressing the rolling pin over the top.
    • Line the pastry cases with baking parchment and fill the bottom with baking beans. Place them into the refrigerator for 20 minutes to rest the pastry.
    • While the pastry is resting, preheat the oven to 200°C/400°F
    • Once the pastry has rested, arrange the flan dishes on a baking sheet and bake in a preheated oven for 10 minutes.
    • Remove from the oven and allow to cool before removing the baking beans.

    Filling

    • While the pastry cases are resting, chop the celery and leeks finely.
      2 sticks celery, 1 mediium leek
    • Melt butter in a saucepan, add the chopped leeks, onions and chopped walnuts and fry them on a low heat, stirring occasionally, until the onions have become translucent and started to soften. Keep the heat low and don't allow them to brown. This will take about 5 minutes.
      1 ounce / 28 grams butter, 2 sticks celery, 1 mediium leek, 1 ounce / 28 grams walnuts (for filling)
    • Remove the pan from the heat and stir in the grated cheese. Leave for 5 minutes to cool slightly.
      7 ounces / 200 grams Stilton cheese (grated)
    • Mix the eggs and cream in a mixing bowl, season with salt and black pepper, and stir into the leeks and onions. Do not cook the filling further - it will continue to cook and thicken in the oven.
      10 tablespoons / 150 ml double cream / heavy cream, 3 large egg yolks, Salt and pepper

    Assemble and bake

    • Pour the cooled filling into the pastry cases
    • Bake in the preheated oven for 12 to 15 minutes until the filling has set and the tops of the tarts are golden.
    • Serve either warm or cold, topped with creme fraiche and chopped chives
      2 - 3 tablespoons creme fraiche, 1 - 2 tablespoons chopped chives

    Notes

    Stilton and walnut tarts can be frozen for up to 3 months.
    Let the tarts cool completely and then wrap them in plastic wrap or aluminium foil and place them in a freezer bag or other air-tight freezer container before placing them in the freezer.
    When you are ready to eat them, remove the tarts from the freezer and allow them to defrost in the refrigerator. The stilton and walnut tarts can then be reheated in the oven or in the microwave. Because the crust will soften in the microwave, I would recommend reheating them in the oven.
    Nutrition does not include garnish!

    Nutrition

    Calories - 308kcal | Carbohydrates - 16.5g | Protein - 7.8g | Fat - 24.1g | Saturated Fat - 13.6g | Cholesterol - 112mg | Sodium - 235mg | Potassium - 92mg | Fiber - 1.1g | Sugar - 0.5g | Vitamin D - 18µg | Calcium - 77mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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