Tart recipe with roasted squash, walnut and stilton
Our tart recipe is filled with the colours of autumn and is the perfect way to eat the season. Tangy stilton and warming squash combine with the crunch of walnuts for a super satisfying dish that’s sure to appeal to vegetarians and meat-eaters alike.
Nuts come into their own at this time of year, and walnuts take centre stage in this recipe. Walnuts are one of our wellbeing heroes here at Liz Earle Wellbeing. Packed with vitamins, minerals and healthy fats, these super little nuts are also a fantastic vegetarian source of omega-3. Omega-3 is needed for a number of body functions, including heart, brain and eye health. Find out more about omega-3 in our fascinating podcast with Professor Simon Dyall here.
We’ve combined roasted squash, walnut and stilton for this indulgent and warming tart that’s perfect when served alongside a simple salad. You can make your own pastry (we’ve included details here), but if speed is of the essence, buy shop-bought. It can speed up this tart recipe and make it ideal for an easy yet tasty midweek dinner.
Alongside the ingredients, you’ll also need a 36x13cm deep rectangle fluted pastry tin.
Want more autumnal recipes?
- Autumnal plum and blackberry crumble
- Autumnal apricot frangipane
- Mackerel with blackberry and watercress
Walnuts are an excellent source of good fats and contain omega-3, which contributes towards the healthy function of the brain and central nervous system.
For the pastry
- 150g plain flour
- 80g unsalted butter, very cold
- 1/2 tsp salt
- 1 organic egg yolk, beaten
- 1-2 tbsp water, very cold
For the tart
- 1 small squash (approx. 400g) peeled and cut into 2cm dice
- 2 medium organic eggs, beaten
- 150ml double cream
- 100g stilton, crumbled
- 50g walnuts, finely chopped and toasted in a dry frying pan
- 4-5 sprigs thyme
- Sea salt and black pepper
- Chicory salad with toasted walnuts to serve
- Heat the oven to 210°C/485°F/gas mark 7. For the pastry, put the flour, butter and salt in a food processor and pulse to a breadcrumb texture. Add the egg and water, then blitz until the pastry comes together. Shape into a disc, wrap in cling film and chill for 30 minutes.
- Meanwhile, put the squash on a roasting tray, drizzle with oil, season with salt and pepper and roast for 35 minutes until golden and tender.
- When the pastry has rested, lightly flour a clean surface and roll out to 2mm thickness, large enough to fit the tart tin. Line the tin with the pastry, making sure it sits flush to the edges. Line with foil, then baking beans. Chill in the freezer for 20 minutes.
- Bake the pastry for 15 minutes, then remove the beans and foil. Bake for a further five minutes and set aside.
- Turn the oven down to 150°C/300°F/gas mark 2. Meanwhile, in a jug, mix the eggs, cream and half the stilton. Season the baked roasted squash, toasted walnuts, thyme leaves amd remaining stilton, then pour over the custard.
- Bake in the oven for 30-35 minutes. The tart will be set, golden and cheesy. Serve with chicory leaves, walnuts, thyme leaves and a classic vinaigrette.