Plum and Stilton tart
Serves: 6 as a main,, 8 as starter
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Plum and Stilton tart
Seasonal plums pair perfectly with the creamy saltiness of a classic Stilton in this rich cheese tart, perfect for a relaxed weekend lunch
Serves: 6 as a main,, 8 as starter
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
600Kcal
Fat
48gr
Saturates
24gr
Carbs
24gr
Sugars
4gr
Fibre
3gr
Protein
18gr
Salt
1.1gr
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Ingredients
- a knob of butter for greasing
- 1 x 320g sheet ready-rolled shortcrust pastry
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 ripe but firm medium plums
- 4 large eggs
- 200ml full fat crème fraîche
- 2 sprigs rosemary, leaves finely chopped
- 220g blue Stilton, rind removed
Step by step
Get ahead
Prepare to the end of step 3 up to 1 day ahead; best filled and baked on the day of serving.
- Grease a deep, 23cm diameter tart tin with butter. Roll out the pastry sheet a little more to create a square. Press into the tart tin, leaving the excess pastry hanging over the sides of the tin, and prick the base with a fork. Chill for at least 30 minutes, or until firm. Preheat the oven to 190°C, fan 170°C, gas 5.
- Line the tart case with crumpled baking paper and fill with baking beans, making sure that they support the sides of the tart case. Bake on a tray in the oven for 15 minutes until set. Remove the paper and beans and return the tart case to the oven for 5-10 minutes until cooked through and lightly golden. Trim off the excess pastry.
- Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the onion and cook for 10-15 minutes or until translucent, then add the garlic and cook for a further minute. Transfer to a plate and set aside to cool slightly.
- Slice the plums into 5mm thick rounds, pulling the stone from the middle when you get to it. Whisk together the eggs, crème fraîche, rosemary and some seasoning (not too much salt, as the cheese is salty). Crumble in half of the Stilton, add the cooled onions and stir to combine. Pour into the tart case then decorate the top with slices of plum and large chunks of the remaining Stilton.
- Bake for about 30 minutes or until golden on top and the egg mixture is set. Leave to stand for at least 15 minutes before removing from the tin. Serve warm or at room temperature.
