Mont St. Benoit (Camembert) and Onion Tart W Cranberry/Red Wine

Submitted by MarraMamba

"Mont st. benoit is a canadian cheese, but you can substitute camembert. Use prepared pastry to make life easier if you want as well. The thing that takes the most time is making the dough."

 

• 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

1. Pastry:

2. Combine flour, butter, salt and pepper in food processor. Pulse several times until mixture resembles course meal.
3. Do not overwork. Transfer to medium bowl.
4. In a medium bowl, whisk together egg yolk and buttermilk.
5. Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together.
6. Turn onto a lightly floured surface and knead very gently to combine.
7. Flatten into a disc and wrap with plastic. Chill for 30 minutes.
8. On a lightly floured surface, roll pastry out into a 10 1/2 inch disc.
9. Transfer to a 9 inch fluted flan ring and press down.
10. Poke small holes in bottom of pastry with knife and freeze for 10 minutes.
11. Line ring with foil and cover with dried beans.
12. Bake on bottom rack for about 25-30 minutes or until pastry begins to crisp on sides.
13. Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden.
14. Cool slightly. Reduce heat to 325°F (160°C).

15. Filling:

16. In a frying pan combine butter, shallots and thyme and sauté on low heat until very soft and golden, about 15- 18 minutes.
17. In a small bowl whisk together the cream, yolks and seasoning.
18. Spread shallots over crust and pour in cream mixture. Arrange cheese evenly on top.
19. Decorate with thyme sprigs and bake for about 20 minutes until filling sets.

20. Cranberry Red Wine Compote:

21. Combine all ingredients in a medium saucepan and bring to a boil.
22. Reduce heat and simmer, uncovered for 15- 18 minutes or until reduced by 1/2.
23. Serve with cheese tart.