Recipes - Main Dishes

Stilton, Red Pepper and Asparagus Flan with Poppy Seed Pastry

Stilton, Red Pepper and Asparagus Flan with Poppy Seed Pastry

This delicious savoury tart is perfect for picnics and summer al fresco eating.


  • 500g pack ready-made shortcrust pastry
  • 1 tbsp poppy seeds
  • 200g (7oz) asparagus, trimmed and chopped into 5cm (2 inch) pieces
  • 300g (10oz) roasted red peppers (from a jar, rinsed)
  • 200g (7oz) Stilton cheese, crumbled into small pieces
  • 3 medium eggs
  • 300ml pot half fat crème fraiche
  • Freshly ground black pepper
  • Basil leaves, to garnish

Makes 1 20x30cm (8x12inch) oblong tart (Serves 8)

Suitable for vegetarians
Suitable for freezing


1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Roll out the pastry on a lightly floured surface, sprinkle with the poppy seeds, then press them into the pastry with the rolling pin. Use to line a 20 x 30cm (8 x 12 inch) oblong tart tin. Line with foil or greaseproof paper and baking beans and bake ‘blind' (i.e. without a filling) for 15 minutes.

2. Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

3. Lightly cook the asparagus in boiling water for 2-3 minutes. Run cold water over it, then drain well.

4. Tear the peppers into strips and arrange them in the pastry case with the asparagus and Stilton. Beat together the eggs and crème fraiche. Season with black pepper. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with basil.

Cook's tip: Try not to handle the pastry too much - it should be kept as cool as possible to give a light, crisp finish. Make mini versions in bun trays to serve as canapés or snacks.