CRANBERRY WALNUT TART
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.
Provided by Dancer
Categories Dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 18
Steps:
- 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 375° for 15 to 20 minutes or until golden.
- For the Filling:.
- Heat oil in heavy saucepan over medium heat.
- Add onion, sprinkle with salt and saute 10 to 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 350° until golden, and custard is set, about 15 to 20 minutes.
- Cool 15 minutes before serving.
Nutrition Facts : Calories 704.4, Fat 60.9, SaturatedFat 21.8, Cholesterol 162.8, Sodium 546.2, Carbohydrate 31.7, Fiber 4.3, Sugar 7.2, Protein 13.6
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