Walnut and Blue Cheese Tart with Cranberries
Lining the tart pan with parchment paper makes removing this finished tart easier. The unbaked walnut crust-lined tart pan can be frozen for two weeks. Wrap loosely with foil to avoid damage in the freezer. Do not thaw before finishing the recipe.
Makes one 9-inch tart
Crust:
1 cup flour plus 2 tablespoons (divided)
2⁄3 cup ground walnuts
1 tablespoon sugar 1⁄4 teaspoon salt
1⁄2 teaspoon dry mustard
A pinch of cayenne pepper
6 tablespoons (3⁄4 stick) cold unsalted butter, cut into 12⁄ -inch cubes
1 tablespoon half-and-half cream
Filling:
1 tablespoon extra-virgin olive oil
2⁄3 cup diced white onion
1⁄2 teaspoon salt
1 tablespoon sugar
1 cup whole cranberries, fresh or frozen
1 1⁄4 cups finely chopped walnuts
2 teaspoons chopped fresh thyme leaves
2 large eggs
1 cup heavy (whipping) cream
3 ounces crumbled blue cheese Coat bottom and side of 9-inch tart pan with a removable bottom with vegetable oil spray. Line pan bottom with a 9-inch round of parchment paper. Coat parchment paper with the spray.
Make crust: In bowl of a food processor, combine 1 cup flour, the walnuts, sugar, salt, mustard and cayenne. Pulse to combine. With processor on, add butter cubes one at a time. Add half-and-half.
Place remaining 2 tablespoons flour in a small bowl. Dip fingertips in flour and press the dough evenly on bottom and up side of pan. Freeze dough-lined pan 30 minutes or up to 2 weeks.
Preheat oven to 375 degrees.
Place frozen tart pan on a sheet pan with sides. Blind-bake the crust by placing an 11-inch round of foil inside the unbaked tart shell. Fill foil with pie weights or uncooked dry beans. Bake in preheated oven 15 minutes. Reduce oven temperature to 350 degrees. Remove foil and pie weights. (See note.)
Make filling: Heat oil in a saucepan over medium heat. Add onions and sprinkle with salt; sauté until translucent. Sprinkle with sugar; cook over medium heat, stirring occasionally, until lightly caramelized. Turn off heat; add walnuts, cranberries and thyme.
In a bowl, whisk eggs and cream. Spoon walnut-cranberry mixture into tart shell. Crumble blue cheese over top of tart and pour egg mixture over filling. Keep tart on baking pan in case tart bubbles over while baking.
Bake until set, about 18 to 20 minutes. Remove and place on cooling rack for 15 minutes. Push tart from bottom to remove from pan. Slide tart onto a serving platter. Serve warm or at room temperature.
Note: Once beans are used as pie weights they should not be consumed. Beans can be cooled and stored for continued use as pie weights.