Table Manners stilton, red onion, apple and walnut tart

LENNIE These classic flavours create a beautiful tart to serve up at the dinner table. It looks great, tastes delicious and is so easy to make.

table manners stilton tart
Ola O Smit


1 sheet ready-rolled all-butter puff pastry (about 320g)
25g unsalted butter
3 red onions, thinly sliced
1 tbsp light soft brown sugar
1 tbsp red wine vinegar
2 heaped tbsp red onion chutney (or any other chutney for cheese)
1 braeburn or gala apple, cored and cut into thin slices
150g stilton or other blue cheese, crumbled
75g walnut pieces
10 fresh thyme sprigs

1. Preheat the oven to 200C/180C fan/gas 6 and place a large baking sheet inside to heat up. Unroll the pastry sheet and place on a large piece of baking parchment. Using a sharp knife, score a 2cm border around the edges, taking care not to cut completely through the pastry. Using a fork, prick the pastry all over inside the border. Transfer the pastry – on the parchment – to the hot baking sheet and bake for about 15 minutes until lightly golden all over.

2. Meanwhile, heat the butter in a large heavy-based frying pan, add the onions and a good pinch of salt and fry for about 10 minutes until soft. Add the sugar and vinegar and stir until heated through and the sugar has dissolved. Set aside.

3. Remove the pastry from the oven and gently press down the centre with the back of a fork. Spread the chutney over the pastry, then cover with the onions, keeping within the border. Arrange the apple slices over the onions, then add the crumbled stilton and walnuts, and scatter the thyme on top. Return to the oven for 15 minutes until the cheese is bubbling and the pastry is golden brown.

4. Leave to cool for at least 5 minutes before slicing. It’s also lovely served at room temperature.

table manners recipesBuy Jessie and Lennie’s book with a 20 per cent discount

Table Manners by Jessie and Lennie Ware will be published by Ebury Press on 5 March, price £22. To order a copy for £17.60 with free p&p until 31 March, go to or call 01603 648155.