Diamond Walnut and Blue Cheese Tart With Cranberries
photo by EURrosa1
- Ready In:
- 55mins
- Ingredients:
- 18
- Yields:
-
1 tart
- Serves:
- 8
ingredients
-
CRUST
- 236.59 ml flour
- 157.80 ml walnuts, ground
- 14.79 ml sugar
- 1.23 ml salt
- 2.46 ml dry mustard
- 0.61 ml cayenne pepper
- 85.04 g unsalted butter, cold cut into cubes
- 14.79-29.58 ml milk
-
FILLING
- 29.58 ml olive oil
- 1 large onion, finely diced
- 2.46 ml salt
- 236.59 ml cranberries (fresh or frozen)
- 14.79 ml sugar (optional, but I always use it)
- 315.37 ml almonds, toasted (chopped or sliced)
- 9.85 ml fresh thyme, minced
- 2 eggs
- 236.59 ml heavy cream (no substitutes)
- 56.69-85.04 g blue cheese, crumbled (I use the whole 4 oz package)
directions
- 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.
- 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.
- 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.
- Bake at 350 F for 15-20 minutes, until golden.
- Cool 15 minutes before serving.
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RECIPE SUBMITTED BY
EURrosa1
United States