Tenderstem®, Stilton & Prosciutto Tart

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This flavoursome tart is the perfect pairing for a balmy afternoon and some alfresco eating, it’s bound to become a picnic favourite.

Recipe development and photography by David Griffen - https://www.davidgriffen.co.uk/

  • 10 mins preparation
  • 45 mins cooking
  • 6
recipe PDF
  • 200g Tenderstem®
  • Shortcrust pastry
  • 5 Eggs
  • 3 Garlic cloves
  • 80g Prosciutto
  • 200g Stilton
  • 40g Pine nuts
  • Fresh black pepper
  1. Blind bake a shortcrust pastry case in a 25cm tin at 180ºC for 15 mins or until just golden brown.
  2. Once removed from the oven, line the base of cooled pastry case with Tenderstem®, like the spokes of a bicycle, until covered.
  3. Beat 5 eggs and add 3 crushed garlic cloves and pour over the Tenderstem®.
  4. Tear up the prosciutto and blue cheese and add to the tart.
  5. Finish with a sprinkle with pine nuts and some cracked black pepper.
  6. Bake in a 160ºC oven for 30min or until set.

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