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Cranberry, Walnut, and Blue Cheese Tart viewed 30386 times Categories: American Recipes, Appetizers, Autumn/ Winter Recipes, Cheese Recipes, Holiday Recipes, Pies and Tarts, Vegetarian Dishes
	Change Style:	standard printer ready cheesy blue fork
	1 servings 2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings 17 servings 18 servings 19 servings 20 servings 21 servings 22 servings 23 servings 24 servings 25 servings 26 servings 27 servings 28 servings 29 servings 30 servings 31 servings 32 servings 33 servings 34 servings 35 servings 36 servings 37 servings 38 servings 39 servings 40 servings
Total Time: 1 hrs. 55 min. Baking Time: 40 min. Freezing Time: 30 min. Preparation Time: 30 min. Cooling Time: 15 min.

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 375F for 15-20 minutes or until golden.

For the Filling

Heat oil in heavy saucepan over medium heat.   Add onion, sprinkle with salt and saute 10-15 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 350F until golden, and custard is set, about 15-20 minutes.  Cool 15 minutes before serving.