Roasted Vegetable and Stilton Tart with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An elegant savory tart filled with caramelized roasted vegetables and crumbled Stilton cheese, accented by fresh thyme for a quintessentially British flavor. This British-inspired vegetarian recipe, ready in about 80 minutes, layers ready-made shortcrust pastry, butternut squash, red onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 6 British cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb peeled and cubed butternut squash and 1 large sliced red onion wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet.
  2. Step 2: Roast vegetables for 25-30 minutes until tender and caramelized, turning halfway through.
  3. Step 3: Reduce oven temperature to 375°F. Roll out 1 sheet shortcrust pastry into a 9-inch tart pan, pressing into edges and trimming excess.
  4. Step 4: Spread roasted vegetables evenly over the pastry base. Sprinkle 4 oz crumbled Stilton cheese over the top.
  5. Step 5: In a bowl, whisk 3 large eggs, 1/2 cup double cream, and 1 tbsp chopped fresh thyme until smooth.
  6. Step 6: Pour egg mixture gently over the vegetables and cheese in the tart shell.
  7. Step 7: Bake tart for 30-35 minutes until filling is set and golden on top.
  8. Step 8: Let cool for 10 minutes before slicing and serving warm or at room temperature.

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