Recipe

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• 1 cup flour
• 2/3 cup walnuts, ground
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 1/8 tsp cayenne pepper
• 3 oz butter, chilled and cubed
• 1 tbsp milk
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1/2 tsp salt
• 1 cup fresh cranberries
• 1 tbsp sugar
• 1 1/3 cups walnuts, coarsely chopped
• 2 tsp fresh thyme, minced fine
• 2 eggs
• 1 cup heavy cream
• 2 oz blue cheese, crumbled

• 1 For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
• 2 Add milk; pulse until dough comes together.
• 3 Press mixture into ball, and then press into a 9 tart pan.
• 4 Prick crust with fork.
• 5 Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
• 6 For the Filling:.
• 7 Heat oil in heavy saucepan over medium heat.
• 8 Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
• 9 Add cranberries and sugar, cook until they pop.
• 10 Stir in walnuts and thyme, set aside.
• 11 In a bowl, combine eggs and cream, whisk until smooth.
• 12 Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
• 13 Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
• 14 Cool 15 minutes before serving.