Stilton and Watercress Tarte

Stilton is an English blue cheese, often referred to as the "King of Cheeses", due to its velvety smooth taste and consistency. It is made in only three counties in England (Derbyshire, Leicestershire and Nottinghamshire) and is a "protected cheese", originally by an association, and now by a European Commission Standard. It is a popular cheese board choice and delicious served with oaty crackers and port. Stilton is also commonly paired with walnuts.

I was planning to make Stilton and Watercress pasta, until I came across a tarte variation in Rose Elliot's The Complete Vegetarian Cuisine. The crumbly tarte crust seemed a much more appealing partner for the King than slippery pasta. The resulting tarte is rich and peppery with a real blue cheese bite. It was delicious both hot and cold and would make a great picnic item. I served it with a salad of romaine lettuce and avocado with an Orange Muscat Champagne Vinegar - Olive oil dressing, a small bowl of walnuts, and a bottle of Pinot Noir.

Stilton and Watercress Tarte (adapted from The Complete Vegetarian Cuisine by Rose Elliot):

1 premade 9 inch pie deep frozen pie crust
2 eggs plus 1 egg yolk
1 1/2 cups of half & half
1 cup grated stilton
1 medium bunch of watercress, stems removed, chopped
Salt & Pepper

Preheat the oven to 375. Beat the eggs and egg yolk with the half and half and season with salt and pepper. Spread the grated cheese over the base of the pie crust and top with the chopped watercress. Pour the custard over the cheese and watercress and bake the tarte for 35-40 minutes, until the custard is set.

For more information on Stilton and tons of recipes, visit the official Stilton website.

FOOD + VEGETARIAN+COOKING+CHEESE+STILTON