
-
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.

-
For the Crust
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
For the Filling
2 tablespoons olive oil
1 large onion - finely chopped
1/2 teaspoon salt
1 cup cranberries - fresh or frozen
1 tablespoon sugar
1 1/3 cups walnuts - coarsely chopped
2 teaspoons fresh thyme - minced fine
2 eggs
1 cup heavy cream
2 ounces bleu cheese - crumbled

-
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. -
 Calories: 303 Calories From Fat: 71% Protein: 6g Carbohydrate: 16g Cholesterol: 92mg Sodium: 331mg
|
|