Amazing recipe alert - Stilton Tart w/Cranberry Chutney

[frenetica]

http://www.epicurious.com/recipes/recipe_views/views/105906

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?

[eriberri]

What size round tart pan did you use, please?

[frenetica]

8.5" diameter

[eriberri]

Thank you!

[wonderwoman]

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...

[free sample addict aka Tracy L]

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.

[frenetica]

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

[free sample addict aka Tracy L]

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

[AnneInMpls]

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

[frenetica]

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

[AnneInMpls]

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/Fruit/Misc._Fruits/Quince_285.JPG

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

Anne

[danna]

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

[julesrules]

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

[akp]

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

[kamilahd]

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.