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Amazing recipe alert - Stilton Tart w/Cranberry Chutney

frenetica Oct 26, 2006 03:07 PM

http://www.epicurious.com/recipes/rec...

This was so awesome. It took hours and hours to make (kneading the dough, chilling the dough, blind-baking the pie-crust, etc) - but I was totally blown away by the result.

The picture on epicurious shows it cut up hors d'oeuvre style but I made it round and served it like a quiche. My photo: http://flickr.com/photos/emilybsneaky...
(It was served with mushroom risotto and garlicky rabe/chard at a potluck that came together very well indeed.)

Adaptations: I wonder what cheese I could substitute for the Stilton and what fruits I could put in the chutney (which contains sugar, shallots, cider vinegar, garlic & ginger) instead of cranberry. Maybe a manchego/orange peel combo. Thoughts?

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  1. k
    kamilahd RE: frenetica Oct 26, 2006 03:10 PM

    I made a salad the other day w/herb goat cheese and dried mango w/lime and chili. Maybe a goat cheese with a spicy mango chutney or apricot chutney would work nicely.

    1. akp RE: frenetica Oct 26, 2006 03:40 PM

      This look fantastic. Thanks for your report. I think it would be fun to adapt this recipe to make tiny little tartlettes!

      1. j
        julesrules RE: frenetica Oct 26, 2006 03:48 PM

        I think there is also a recipe on epicurious for a stilton cheesecake with rhubarb - another sour fruit option that might work well.

        1. danna RE: frenetica Oct 26, 2006 06:06 PM

          Wow. YOur picture looks more appetizing than Epicurious's. Congrats on that.

          1. AnneInMpls RE: frenetica Oct 26, 2006 10:25 PM

            Oooh, yummy! The mention of Manchego cheese makes me think of my favorite pairing with Manchego: quince paste.

            Perhaps a quince chutney (fresh quinces are in season now!) with lemon peel and slivered almonds? And sherry vinegar instead of cider vinegar, to keep that Spanish flavor.

            Anne

            2 Replies
            1. re: AnneInMpls
              frenetica RE: AnneInMpls Oct 27, 2006 04:43 PM

              Are they? I'm not even sure I would recognise a fresh quince.

              1. re: frenetica
                AnneInMpls RE: frenetica Oct 30, 2006 06:40 PM

                A quince looks like a big, lumpy Golden Delicious apple, or a huge, round yellow pear. And a ripe quince smells wonderful. Note that, despite the apple-like appearance and lovely aroma, you can't eat it raw; it has to be cooked. And fresh quinces are hard to find - my local Persian deli has them, and sometimes I see them at the fanciest of our local health-food co-ops. And only in the fall.

                Here's a nice picture of some quinces:
                http://www.gothamstudio.com/images/Fr...

                And here's some great information from Vegetarians in Paradise:
                http://www.vegparadise.com/highestper...

                Anne

            2. free sample addict aka Tracy L RE: frenetica Oct 27, 2006 02:37 AM

              I really appreciate your report and picture, I have been contemplating making this tart for a while. Like yourself, I was wondering what ther types of chutneys I could use. The one that immediately came to mind was pear chutney. The other idea I had was to make the tart into tartlets to serve with cocktails.

              2 Replies
              1. re: free sample addict aka Tracy L
                frenetica RE: free sample addict aka Tracy L Oct 27, 2006 04:45 PM

                Mmm - pear chutney. Would you have a recipe for that?

                1. re: frenetica
                  free sample addict aka Tracy L RE: frenetica Oct 28, 2006 05:09 PM

                  No not really. The Fanny Farmer cookbook has some good basic chutneys so I was thinking of tinkering with one.

              2. w
                wonderwoman RE: frenetica Oct 27, 2006 03:48 AM

                coming up on the time of the year to stock up on cramberry chutney from trader joe's. they only have it around the holidays. i use it for a chicken salad, but it would be nice to have a couple of jars on hand for this tart.

                as for alternate cheese, i'm thinking a gorganzola...

                1. e
                  eriberri RE: frenetica Oct 27, 2006 02:51 PM

                  What size round tart pan did you use, please?

                  2 Replies
                  1. re: eriberri
                    frenetica RE: eriberri Oct 27, 2006 04:41 PM

                    8.5" diameter

                    1. re: frenetica
                      e
                      eriberri RE: frenetica Oct 27, 2006 05:02 PM

                      Thank you!

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