Diamond Walnut and Blue Cheese Tart With Cranberries

“I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like "stuffing" is beyond me...)”
READY IN:
55mins
SERVES:
8
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350 F for 15-20 minutes, until golden.
  5. Cool 15 minutes before serving.

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