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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 14 |
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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. Ingredients:
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 |
2 tablespoons olive oil |
1 large onion, finely chopped |
1/2 teaspoon salt |
1 cup fresh cranberries or 1 cup frozen cranberries |
1 tablespoon sugar |
1 1/3 cups walnuts, coarsely chopped |
2 teaspoons fresh thyme, minced fine |
2 eggs |
1 cup heavy cream |
2 ounces blue cheese, crumbled |
Directions:
1. For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
2. Add milk; pulse until dough comes together.
3. Press mixture into ball, and then press into a 9 tart pan.
4. Prick crust with fork.
5. Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
6. For the Filling:.
7. Heat oil in heavy saucepan over medium heat.
8. Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
9. Add cranberries and sugar, cook until they pop.
10. Stir in walnuts and thyme, set aside.
11. In a bowl, combine eggs and cream, whisk until smooth.
12. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
13. Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
14. Cool 15 minutes before serving.
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