Stilton and walnut tarts

Ingredients

• 8 ounces / 225 grams plain all-purpose flour (1 1/2 cups + 1 tablespoon)
• 4 ounces / 110 grams butter (cubed)
• 1 ounce / 28 grams walnuts (for pastry) (finely chopped)
• 1/2 teaspoon salt (optional)
• 3 to 5 tablespoons ice cold water
• 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)
• 2 - 3 tablespoons creme fraiche
• 1 - 2 tablespoons chopped chives

Instructions

1. 1

   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.

2. 2

   --- Pastry ---

3. 3

   Place the flour, salt, butter and walnuts into a food processor and blitz until the mixture resembles breadcrumbs.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

   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.

9. 9

   While the pastry is resting, preheat the oven to 200°C/400°F

10. 10

    Once the pastry has rested, arrange the flan dishes on a baking sheet and bake in a preheated oven for 10 minutes.

11. 11

    Remove from the oven and allow to cool before removing the baking beans.

12. 12

    --- Filling ---

13. 13

    While the pastry cases are resting, chop the celery and leeks finely.

14. 14

    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.

15. 15

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

16. 16

    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.

17. 17

    --- Assemble and bake ---

18. 18

    Pour the cooled filling into the pastry cases

19. 19

    Bake in the preheated oven for 12 to 15 minutes until the filling has set and the tops of the tarts are golden.

20. 20

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