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Cranberry, Walnut, and Blue Cheese Tart
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Categories: American Recipes, Appetizers, Autumn/ Winter Recipes, Cheese Recipes, Holiday Recipes, Pies and Tarts, Vegetarian Dishes
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Total Time: 1 hrs. 55 min.
Baking Time: 40 min.
Freezing Time: 30 min.
Preparation Time: 30 min.
Cooling Time: 15 min.

This recipe is from the makers of Diamond walnuts. Its incredibly rich and heavy, making it a perfect accompaniment to salad for a small lunch. The cranberries add a nice holiday touch.

For the 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 butter - chilled and cubed
1 tablespoon milk
For the Filling
2 tablespoons olive oil
1 large onion - finely chopped
1/2 teaspoon salt
1 cup cranberries - fresh or frozen
1 tablespoon sugar
1 1/3 cups walnuts - coarsely chopped
2 teaspoons fresh thyme - minced fine
2 eggs
1 cup heavy cream
2 ounces bleu cheese - crumbled

For the Crust

Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.   Add milk; pulse until dough comes together.   Press mixture into ball, and then press into a 9" tart pan.   Prick crust with fork.   Freeze for half an hour; bake at 375F for 15-20 minutes or until golden.

For the Filling

Heat oil in heavy saucepan over medium heat.   Add onion, sprinkle with salt and saute 10-15 minutes, stirring frequently until onion is tender and caramelized.   Add cranberries and sugar, cook until they 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 350F until golden, and custard is set, about 15-20 minutes.  Cool 15 minutes before serving.


Calories: 303 Calories From Fat: 71%
Protein: 6g Carbohydrate: 16g
Cholesterol: 92mg Sodium: 331mg


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