Recipe: Chicory, Walnut & Stilton Tart - Recette: Tarte aux Endives, Noix & Stilton
I like baking savoury tarts because it’s so simple to make a delicious dish with no fancy ingredients. You just have to find the right combination of ingredients, put them on shortcrust pastry (which you can easily make at home!) and bake. I must admit that I did not take any risk when baking this tart, since I already knew that chicory, walnut and blue cheese work fantastically well together! You can make a wonderful salad out of them but I wanted a hot dish for dinner. This tart, served with a fresh lettuce, was just perfect for a light yet filling (for Nicolas who cycles back from work) dinner.
Serves 4/6 - Ready in 45 min (+30 minutes if you prepare the shortcrust pastry from scratch)
Ingredients
- shortcrust pastry (home-made: 150g flour, 75g butter, water, pinch of salt)
- 3/4 chicories
- 80g walnuts
- 80g Stilton
- 3 tbsp single or double cream
- 1 tbsp grapeseed oil (or sunflower oil)
- salt & pepper
Preparation
Prepare the shortcrust pastry by mixing together the flour, butter and salt. Add water a little at a time until it forms a dough. Leave to rest 30 minutes.
Preheat the oven to 180°C/gas 4.
Roll out the pastry and bake blank for 15 minutes.
Meanwhile, slice the chicories. Put in a hot pan with a tbsp of oil and cook on low-medium heat for 10 minutes. You can then add the walnuts and cook for a further 8-10 minutes. Season well.
Once the pastry is baked, put the chicories and walnuts onto it. Add the cream and stir well.
Cut the Stilton cheese into small cubes. Sprinkle over the chicories and walnuts.
Bake for 10 minutes and serve with green salad.
Any leftover? No worries, this tart will be perfect for tomorrow’s lunch, cold or hot. It will keep well, covered, in the fridge overnight. Take it out of the fridge about 30 minutes before eating it if you’re having it cold as it’s going to be better at room temperature.
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Tarte aux Endives, Noix et Stilton
Pour 4 à 6 personnes - Prêt en 45 min.
Ingrédients
- pâte brisée (pour la faire: 150g farine - 75g beurre - eau - pincée de sel)
- 3 ou 4 endives
- 80g noix décortiquées
- 80g Stilton ou autre fromage bleu
- 3 cs crème liquide
- 1 cs huile de pépins de raisin (ou huile de tournesol)
- sel & poivre
Préparation
Faites la pâte brisée en mélangeant la farine, le beurre et le sel, puis en ajoutant de l’eau petit à petit jusqu’à ce que la pâte soit formée et homogène. Laissez reposer 30 minutes.
Préchauffez le four à 180°C.
Etalez la pâte au rouleau. Faites-la cuire à blanc une quinzaine de minutes.
Pendant ce temps, préparez la garniture. Emincez les endives et faites-cuire dans l’huile à feu doux pendant une dizaine de minutes. Ajoutez ensuite les noix. Salez et poivrez. Laissez cuire encore 10 minutes à feu réduit.
Lorsque la pâte est cuite, sortez-la du four et garnissez-la, en commençant par les endives et les noix, puis la crème. Mélangez le tout.
Coupez le fromage en petits dés et répartissez-les sur la garniture.
Enfournez 10 minutes.
Dégustez avec une salade verte. Bon Appétit !
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