Mont St. Benoit (Camembert) and Onion Tart W Cranberry/Red Wine
Ready In: 1 hr 5 mins
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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