Diamond Walnut and Blue Cheese Tart With Cranberries
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photo by EURrosa1
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/7001197/2FdsDbfRIan3bfOPanKN_RUGENDAS%25202.jpg)
![photo by EURrosa1](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/36/98/82/picjyt0dr.jpg)
- Ready In:
- 55mins
- Ingredients:
- 18
- Yields:
-
1 tart
- Serves:
- 8
ingredients
-
CRUST
- 1 cup flour
- 2⁄3 cup walnuts, ground
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- 3 ounces unsalted butter, cold cut into cubes
- 1 -2 tablespoon milk
-
FILLING
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1⁄2 teaspoon salt
- 1 cup cranberries (fresh or frozen)
- 1 tablespoon sugar (optional, but I always use it)
- 1 1⁄3 cups almonds, toasted (chopped or sliced)
- 2 teaspoons fresh thyme, minced
- 2 eggs
- 1 cup heavy cream (no substitutes)
- 2 -3 ounces 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.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
EURrosa1
United States