Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This recipe is from the makers of Diamond walnuts. Its incredibly rich and heavy, making it a perfect accompaniment to salad for a small lunch. The cranberries add a nice holiday touch.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

I WISH YOU COULD SMELL THIS TART!!! The savory tart slices easily and tastes as great as it smelled right out of the oven! NOTE: I had to add an additional tablespoon milk to get the dough to come together into a ball. Made for THYME, Herb/ Spice, December 2008 in The Gardening Forum.