A gorgeous, indulgent vegetarian cheesy tart with a fruity accompaniment which makes an apt starter at Christmas or for a grand dinner party.
Ingredients
- 35g butter
- 2 leeks, trimmed, washed and finely sliced
- 2 celery sticks, very finely chopped
- 200g vegetarian Stilton, crumbled
- 4 large eggs, plus 1 large egg yolk, beaten
- 400ml double cream
- Freshly grated nutmeg, to taste
For the pastry
- 350g plain flour, plus extra for dusting
- 250g cold butter, cubed
- 1 large egg yolk
For the chutney
- 1kg dessert apples, peeled, cored and chopped
- 2 Bramley apples, peeled, cored and chopped
- 225g onions, finely sliced
- 3 garlic cloves, crushed
- 2.5cm piece fresh ginger, grated
- 2 tsp ground mixed spice
- 3/4 tbsp fine salt
- 100g fresh or frozen cranberries
- 100g dried cranberries
- 550ml cider vinegar
- 250g light muscovado sugar
Method
- 1. Make the chutney. Put all the ingredients in a large, heavy-based pan and bring to the boil. Turn down to a simmer and cook for 2 hours, stirring occasionally, until thickened. Pot in sterilised jars while hot. Cool.
- 2. Make the pastry. Put the flour, butter and a pinch of salt into a food processor and briefly whizz until it resembles breadcrumbs. Add the egg yolk and whizz again until it comes together in a ball. Wrap in cling film and chill for 30 minutes.
- 3. Let the pastry come up to room temperature. Roll out on a lightly floured surface and use to line a 28cm round x 4cm deep loose-bottomed fluted tart tin. Freeze for 20 minutes.
- 4. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Prick the pastry base with a fork, fill with baking paper and beans and place on a baking sheet. Blind bake for 10 minutes, then remove the paper and beans and bake for a further 10 minutes. Set aside to cool slightly.
- 5. Meanwhile, melt the butter in a wide, heavy-based frying pan over a low heat. Add the leeks and celery, stir, then add a splash of water and cover. Sweat for about 15 minutes, stirring, until softened. Add another splash of water if drying out. Season.
- 6. Spread the vegetables over the bottom of the tart case, then sprinkle over the Stilton. Mix the eggs, cream and nutmeg together, season and pour into the pastry case. Bake for 35 minutes or until the filling is just set and the top is golden. Cool slightly, then remove from the tin. Slice and serve with the chutney and some lightly dressed salad leaves.
Nutritional info
Per serving: 1,086kcals, 70.6g fat (41.8g saturated), 17.3g protein, 90.6g carbs, 53g sugar, 1.7g salt
Chef's tip
The chutney will keep for up to 1 month.
You can FREEZE the cooked and cooled tart for up to 1 month. Defrost thoroughly. Wrap in foil and reheat in a medium-hot oven for 10 minutes.
Wine Recommendation
An unoaked or light Chardonnay is the perfect partner. Try a Chablis or Italian Chardonnay