Best Blue Cheese And Walnut Tart Recipes

WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
• For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
• Lower the oven temperature to 160*C/350*F.
• Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• 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.

BLUE CHEESE AND WALNUT TART

Steps:

• Pre-heat oven to 400°F.
• Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
• Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
• Pour custard evenly into the tart shell, filling it to the top.
• Distribute any lumps of cheese, walnuts and chives evenly.
• Bake for 25-30 minutes or until browned and puffed.
• Tart will collapse and firm as it cools.
• Serve at room temperature as an appetizer or dessert course.

POACHED FIG, WALNUT, AND BLUE CHEESE TART RECIPE

Steps:

• For the figs:Place cannella or cinnamon stick, star anise pods, peppercorns, and juniper berries in a 5-by-5-inch piece of cheesecloth and tie tightly with butcher's twine. Place sachet and wine in a medium saucepan and bring to a boil over high heat. Reduce heat to low, add figs, and cook until plumped, about 10 minutes.
• Strain figs through a fine mesh strainer and place in a medium bowl; discard sachet. Cool figs to room temperature; set aside.
• Heat the oven to 400°F, arrange a rack in the middle, and place a baking sheet on the rack.
• For the walnuts:Place walnut halves in a medium frying pan over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes. Add butter and salt, and allow butter to brown slightly, stirring frequently, about 1 minute.
• Remove from heat and cool to room temperature; set aside.
• For the cheese spread:Combine cheese, cream, and vanilla seeds in a small mixing bowl and stir until smooth. (Refrigerate, tightly covered, for up to 1 week. Bring to room temperature before using.)
• To assemble:Line a 9-inch aluminum tart pan that has a removable bottom with puff pastry dough and trim the edges, leaving a 1/4-inch overhang.
• Using a fork, prick the bottom of the dough all over, line with parchment paper, and fill with dry beans or pastry weights. Place on the heated baking sheet and bake until the edges are puffed and beginning to turn golden brown, about 20 minutes.
• Remove the parchment paper and beans or weights, and bake for another 10 minutes until the center is golden brown. Remove from the oven and cool on the baking sheet on a wire rack.
• Place poached figs, toasted walnuts, and honey in a large bowl and mix to combine.
• Evenly spread cheese mixture on the bottom of the cooled tart shell and evenly top with the fig-walnut mixture. Bake on the baking sheet until pastry is cooked all the way through and filling is bubbling, about 10 minutes. Remove from the baking sheet and cool on a wire rack.