Diamond Walnut and Blue Cheese Tart With Cranberries |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a Diamond ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like stuffing is beyond me...) Ingredients:
1 cup flour |
2/3 cup walnuts, ground |
1 tablespoon sugar |
1/4 teaspoon salt |
1/2 teaspoon dry mustard |
1/8 teaspoon cayenne pepper |
3 ounces unsalted butter, cold cut into cubes |
1 -2 tablespoon milk |
2 tablespoons olive oil |
1 large onion, finely diced |
1/2 teaspoon salt |
1 cup cranberries (fresh or frozen) |
1 tablespoon sugar (optional, but i always use it) |
1 1/3 cups almonds, toasted (chopped or sliced) |
2 teaspoons fresh thyme, minced |
2 eggs |
1 cup heavy cream (no substitutes) |
2 -3 ounces blue cheese, crumbled (i use the whole 4 oz package) |
Directions:
1. CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9 tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
2. FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes-be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
3. Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
4. Bake at 350 F for 15-20 minutes, until golden.
5. Cool 15 minutes before serving.
|
|