Bucky's Recipe

Walnut and Blue Cheese Tarts with Cranberries

Category: Tarts

CRUST:
1 c. flour
2/3 c. walnuts
1 T. sugar
1/4 t. salt
1/2 t. dry mustard
1/8 t. cayenne pepper
3 oz. cold unsalted butter, cut into cubes
1 to 2 T. milk
Pulse dry ingredients and butter in food processor until mix resembles fine bread crumbs. Add milk and pulse until dough comes together. Press into ball and press into 9 inch tart pan. Freeze for 1/2 hour; bake 375 degrees for 15 to 20 minutes or until golden.

FILLING:
2 T. olive oil
1 large onion, diced
1/2 t. salt
1 c. cranberries
1 T sugar
1 and 1/3 c. walnuts, toasted
2 t. fresh thyme, minced
2 eggs
1 c. heavy cream
2-3 oz crumbled blue cheese
Heat oil in heavy saucepan over medium neat. Add onion, sprinkle with salt and saute 10 minutes until tender and caramelized. Add cranberries and sugar and cook until they pop. Stir in walnuts and thyme, set aside. In a bowl, combine eggs and cream, whisk until smooth.
Spoon walnut-cranberry mix into baked tart, crumble blue cheese over top and pour egg and cream mix over filling.
Bake at 350 degrees until golden and custard is set. Cool 15 minutes.
Serves 8