September 6, 2017 8:26 am Leave your thoughts
This makes a great accompaniment to the Crazy Jack couscous salad recipe from our earlier blog. Just perfect for picnics too: the kind where you really need a red and white checked cloth, some proper cutlery, and hard-boiled eggs with salt and pepper in twists of paper.
Short-crust pastry lining sufficient for 9-inch tin
2 sticks celery, finely chopped
150ml single cream
100g Stilton cheese, crumbled
100g Gruyere cheese, grated
1 tbsp olive oil
Salt & pepper
Line a 9-inch loose-bottomed tart tin with the shortcrust pastry and preheat the oven to 200C.
Heat the oil and saute the celery until translucent. Meanwhile, in a large bowl, beat the eggs and add the cream. Then add the stilton, walnuts, celery and seasoning and mix well.
Sprinkle the grated Gruyere cheese over the base of the pastry case and pour the egg mixture over.
Bake for 35-40 minutes, until set.
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This post was written by Yzanne