Mont St. Benoit (Camembert) and Onion Tart W Cranberry/Red Wine
- Ready In:
- 1hr 5mins
- Ingredients:
- 25
- Serves:
-
8
ingredients
-
Pastry
- 1 cup all-purpose flour
- 1⁄3 cup cold butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cracked black pepper
- 1 egg yolk
- 1⁄4 cup buttermilk
-
Filling
- 1 tablespoon butter
- 3 large shallots, finely, sliced
- 3 fresh thyme sprigs, chopped
- 3⁄4 cup ten percent cream
- 3 egg yolks
- 1⁄4 teaspoon cracked black pepper
- grated nutmeg, to taste
- salt, to taste
- 4 ounces grated mont st. benoit cheese
- fresh thyme sprig, for garnish
-
Cranberry Red Wine Compote
- 1⁄2 cup cranberries
- 1⁄2 cup dry red wine
- 1⁄2 cup green grape juice
- 1 cinnamon stick
- 4 whole cloves
- 2 tablespoons corn syrup
- 1 bay leaf
- 1 orange, coarsely, grated, zest
- 1 pinch cayenne pepper
directions
-
Pastry:
- Combine flour, butter, salt and pepper in food processor. Pulse several times until mixture resembles course meal.
- Do not overwork. Transfer to medium bowl.
- In a medium bowl, whisk together egg yolk and buttermilk.
- Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together.
- Turn onto a lightly floured surface and knead very gently to combine.
- Flatten into a disc and wrap with plastic. Chill for 30 minutes.
- On a lightly floured surface, roll pastry out into a 10 1/2 inch disc.
- Transfer to a 9 inch fluted flan ring and press down.
- Poke small holes in bottom of pastry with knife and freeze for 10 minutes.
- Line ring with foil and cover with dried beans.
- Bake on bottom rack for about 25-30 minutes or until pastry begins to crisp on sides.
- Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden.
- Cool slightly. Reduce heat to 325°F (160°C).
-
Filling:
- In a frying pan combine butter, shallots and thyme and sauté on low heat until very soft and golden, about 15- 18 minutes.
- In a small bowl whisk together the cream, yolks and seasoning.
- Spread shallots over crust and pour in cream mixture. Arrange cheese evenly on top.
- Decorate with thyme sprigs and bake for about 20 minutes until filling sets.
-
Cranberry Red Wine Compote:
- Combine all ingredients in a medium saucepan and bring to a boil.
- Reduce heat and simmer, uncovered for 15- 18 minutes or until reduced by 1/2.
- Serve with cheese tart.
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RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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