Cheese and walnut soufflé tart

    1 hour 5 min

    An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.

    3 people made this

    Serves: 6 

    • 200g ready-made puff pastry
    • 4 eggs, beaten
    • 300ml single cream
    • pinch of ground nutmeg
    • 150g Stilton or other similar blue cheese, crumbled
    • 50g walnut pieces, chopped
    • 1 thick slice lean ham, about 40g, diced
    • freshly ground black pepper

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200°C (gas 6) and place a baking sheet in the oven to warm. Roll out the pastry on a lightly floured surface and use to line a 23cm flan dish, about 5cm deep. Prick the base with a fork. Put the pastry case in the fridge for 15 minutes to rest – this will prevent the pastry from shrinking as it bakes.
    2. Beat the eggs with the cream and season with nutmeg and pepper. Crumble the cheese evenly over the pastry, then scatter over the walnuts and ham. Place the flan dish on the preheated baking sheet and pour over the egg mixture.
    3. Bake for 25–30 minutes until the tart is puffed and golden. Serve hot. (It's also delicious served cold.)


    *Make a quick snack with any leftover pastry. Roll it out, then scatter half of it with grated cheese, chopped olives or chopped anchovy fillets, then fold the rest over the top. Cut into bite-sized pieces and bake at 200°C (gas 6) for 10 minutes. *For a vegetarian version, omit the ham and add an extra 25g chopped walnuts. *This tart would also make a delicious main course to serve four with salad or seasonal vegetables.

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    Reviews in English (2)


    Used different ingredients. instead of the ham used panchetta basically still the same all tho it was smoked  -  08 Jan 2009


    great dish waz more of a quiche than a souffle still great tho ! great comments when served up as a starter at christmas  -  08 Jan 2009