Broccoli and Stilton tart with walnut pastry

Method

Pulse walnuts in a food processor until quite fine. Add the flour, butter, sugar and a large pinch of salt, then pulse until mixture resembles fine breadcrumbs. Tip into a bowl then, using a table knife, stir in just enough ice-cold water to bring the pastry together. Knead lightly until smooth, wrap in clingfilm and chill for 30min.

Cook broccoli in boiling water for 3min until almost tender, then plunge into a bowl of iced water to cool. Drain and set aside.

Using your hands, press the pastry into a 23cm (9in) fluted, loose-bottomed flan tin. Chill for 20min. Preheat oven to 200°C (180°C fan) mark 6. Prick base all over with a fork, cover with a circle of greaseproof paper and fill with baking beans. Cook for 15-20min until pastry is set. Remove beans and paper and return the pastry to the oven. Cook for 10min until golden and the base feels sandy to the touch.

Turn oven temperature down to 150°C (130°C fan) mark 2. Mix together the cream, eggs, mustard and three-quarters of both the stilton and the chives. Season, then whisk to break up the cheese. Arrange broccoli in the pastry case. Pour over cream mixture, sprinkle with reserved cheese and chives. Cook for 30-35min until filling is set. Serve hot or at room temperature.

Freeze ahead

Complete recipe and leave tart to cool - still in its tin. Once cool, wrap the entire tin in clingfilm, then freeze for up to one month. To serve, defrost overnight in the fridge and serve at room temperature or reheat for 12-15min at 170°C (150°C fan) mark 3.