Author Notes
I had never tasted cranberries until I moved to the US. It was love at the first bite! I love blue cheese and the addition of cranberries in this recipe is heaven for me. This is a delicious mix of salty—blue cheese—and sweet—cranberries and nuts. It is versatile and can be served hot, room-temperature or very cold. I have made it every Christmas and for our Reveillon parties ever since I found the recipe in a 2002 magazine—which one? It was an add from Diamond walnuts. Give it a try, you’ll be surprised how deliciously simple it is. —Emilia Rosa
Ingredients
- Crust
-
1 cup
flour
-
2/3 cup
walnuts, ground (doesn't need to be ground to a powder)
-
1 tablespoon
sugar
-
1/4 teaspoon
salt
-
1/2 teaspoon
dry mustard
-
1/8 teaspoon
cayenne pepper (more if you like it hot!)
-
3 ounces
unsalted butter, cold, cubbed
-
1-2 tablespoons
milk
- Filling
-
2 tablespoons
olive oil
-
1
large onion, finely diced
-
1/2 teaspoon
salt
-
1 cup
cranberries (fresh or frozen)
-
1 tablespoon
sugar (optional, but I always use it)
-
1 1/3 cups
almonds, toasted, chopped or sliced (I prefer walnuts)
-
2 teaspoons
fresh thyme
-
2
eggs, room temperature
-
2 cups
heavy cream (no substitutes)
-
2-3 ounces
blue cheese (I always use the whole 4 oz package)
Directions
-
Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until dough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
-
Heat oil in heavy pan, and sautée onion and salt 10-15 minutes, stirring constantly. Add cranberries and sugar; cook until cranberries pop. Add nuts and thyme; set aside. Whisk eggs and cream until smooth. Spoon walnut-cranberry mixture into (baked) tart shell. Crumble blue cheese over top and pour egg mixture over it. Bake at 350 F for 15-20 minutes, until golden. Cool 15 minutes before serving.
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