Delia

Parsnip and Stilton Tart - flan case discontinued

If you have leftover parsnips and Stilton at Christmas or the weekend, here is a great recipe to use them up.


Serves 4

This recipe is from A Year in My Kitchen


Parsnip and Stilton Tart - flan case discontinued
Ingredients
 1 x 230g Saxby’s pastry flan case
 6 oz (175g) cooked parsnips
 6 oz (175 g) Stilton
 2 large eggs
 4 fl oz (100ml) double cream
 Salt and freshly milled black pepper
  Pre-heat the oven to gas mark 6, 400F, 200C.
Equipment

Method

First of all beat the eggs, then use a little of the beaten egg to brush the surface of the flan case lightly.

Now prick the base with a fork in a few places and pop the flan case into the oven to pre-bake for 20 minutes.

Meanwhile chop up the parsnips fairly small into a bowl and crumble the Stilton into small pieces, then mix them in with the parsnips.

When the flan case is ready, arrange the parsnips and Stilton in it and season with pepper and just a little salt. Beat the eggs and cream together, season and pour the mixture over the parsnips and Stilton.

Bake in the centre of the oven for 35 minutes or so, until the top is browned and bubbling.

Leave it to cool a little, then serve with a salad and some chutney.

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