Stilton and Onion Marmalade Flan

This is a fabulous flan, which, if made correctly, gives a wonderful balance between the sweetness of the Onion and the piquancy of the Stilton. You can use pre-made short crust pastry for this or make your own as below.




Shortcrust pastry:
125g plain flour (white flour)
55g butter diced into half inch cubes
30-40ml water (or as required)

pinch of salt


4 large eggs beaten as if to make an omelette, add a cup of milk too
1 tablespoon of Balsamic Vinegar (to taste)
A good portion of Stilton (250-300 Grams) as strong as you like.
Cup full of Grated Cheddar to sprinkle over the top,
2 Medium red Onions finely sliced or pre made Caramelised onions (for recipe click here)

Stilton and Onion Marmalade Flan



Put the flour, salt and butter into a bowl and rub into a breadcrumb consistency. Add enough cold water to bind the dough together, wrap in cling film and place in the fridge to chill for 15-20 minutes.

Remove from the fridge and place on a floured work surface. Flour a rolling pin and roll out to a thickness you are happy with for a flan, 2 to 3mm or 1/8 of an inch.

Place the pastry in a 9.5 inch / 24 cm flan dish, making sure it fits into the edges without air pockets, leaving some pastry hanging over the sides. Prick the base with a fork then blind bake in a preheated oven at 180°C (356F). We use parchment paper and dried beans to do this.

Once the pastry is baked, remove from the oven, allow to cool and then trim the excess pastry off the sides.

Whilst the Pastry is cooking in the oven, unless you are using some pre made Caramelised Onion, you will need to place the finely sliced red onions into a large frying pan which has a little oil in the base, then gently fry the onions until they are soft and begin to turn translucent/ golden in colour. At this point a pinch of sugar can be added to encourage caramelisation of the Onion also the tablespoon of Balsamic Vinegar (to taste) can be added at this point to allow the Onion to take on the flavours. Once the Onions reach the desired consistency, set them aside to cool.

Spread the onions over the base of the flan, crumble the stilton into large pea-sized pieces and spread these on top of the onion. Pour on the beaten egg/milk, cover with the grated Cheddar cheese and place in a preheated Oven (180C/356F) cook until golden brown and the egg is set (fig 1).

This is delicious cold or served hot with Potato Chips (French fries) .