Roasted Vegetable and Stilton Tart with Thyme
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 (vegetarian) ready in about 80 minutes layers olive oil, salt, black pepper 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.
Ingredients
- 1 sheet (about 9 inches diameter) ready-made shortcrust pastry
- 1 small (about 1 lb), peeled and cubed butternut squash
- 1 large, sliced into thin wedges red onion
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz, crumbled Stilton cheese
- 3 large eggs
- 1/2 cup (120 ml) double cream
- 1 tbsp, chopped fresh thyme leaves
Instructions
- 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.
- Step 2: Roast vegetables for 25-30 minutes until tender and caramelized, turning halfway through.
- 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.
- Step 4: Spread roasted vegetables evenly over the pastry base. Sprinkle 4 oz crumbled Stilton cheese over the top.
- Step 5: In a bowl, whisk 3 large eggs, 1/2 cup double cream, and 1 tbsp chopped fresh thyme until smooth.
- Step 6: Pour egg mixture gently over the vegetables and cheese in the tart shell.
- Step 7: Bake tart for 30-35 minutes until filling is set and golden on top.
- Step 8: Let cool for 10 minutes before slicing and serving warm or at room temperature.
Frequently asked questions
How long does Roasted Vegetable and Stilton Tart with Thyme take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Roasted Vegetable and Stilton Tart with Thyme?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Roasted Vegetable and Stilton Tart with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable and Stilton Tart with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable and Stilton Tart with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
