for the Holidays and this is a great savory appetiser. I think I'm going to make it in individual little tart pans to include in gift baskets. It is very rich so it's best served cut in very small wedges. I thought I had posted this here already but it didn't show up in a search. I guess it must have been that other place.
Walnut and Blue Cheese Tart with Cranberries
Crust:
1 cup flour
2/3 cup Diamond Walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter, cut into cubes
1 to 2 tablespoons 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)
1 1/3 cups Diamond Walnuts, chopped or sliced
2 teaspoons minced fresh thyme
2 eggs
1 cup heavy cream
2 to 3 ounces blue cheese, crumbled
To make the crust: Pulse flour, ground walnuts, sugar, salt, mustard, cayenne pepper, and butter in a food processor until mixture resembles fine bread crumbs. Add 1 tablespoon milk; pulse just until dough comes together (if mixture is too crumbly, pulse in just enough additional milk to make dough come together). Press mixture into ball, then press evenly into a 9-inch tart pan. Freeze for 30 minutes. Bake crust at 375 for 15 to 20 minutes or until golden. Remove from oven and set aside.
To make the filling: Heat oil in heavy saucepan over medium heat. Add onion and sprinkle with salt. Saute 10 to 15 minutes, stirring frequently, until onion is tender and caramelized. Add cranberries and sugar; continue cooking until cranberries pop. Stir in walnuts and thyme; set aside.
In a bowl, combine eggs and cream; whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling. Bake at 350 until golden and custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.
Source: Diamond Walnuts
Walnut and Blue Cheese Tart with Cranberries
Crust:
1 cup flour
2/3 cup Diamond Walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter, cut into cubes
1 to 2 tablespoons 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)
1 1/3 cups Diamond Walnuts, chopped or sliced
2 teaspoons minced fresh thyme
2 eggs
1 cup heavy cream
2 to 3 ounces blue cheese, crumbled
To make the crust: Pulse flour, ground walnuts, sugar, salt, mustard, cayenne pepper, and butter in a food processor until mixture resembles fine bread crumbs. Add 1 tablespoon milk; pulse just until dough comes together (if mixture is too crumbly, pulse in just enough additional milk to make dough come together). Press mixture into ball, then press evenly into a 9-inch tart pan. Freeze for 30 minutes. Bake crust at 375 for 15 to 20 minutes or until golden. Remove from oven and set aside.
To make the filling: Heat oil in heavy saucepan over medium heat. Add onion and sprinkle with salt. Saute 10 to 15 minutes, stirring frequently, until onion is tender and caramelized. Add cranberries and sugar; continue cooking until cranberries pop. Stir in walnuts and thyme; set aside.
In a bowl, combine eggs and cream; whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling. Bake at 350 until golden and custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.
Source: Diamond Walnuts
