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
walnuts, ground (doesn't need to be ground to a powder)
cayenne pepper (more if you like it hot!)
unsalted butter, cold, cubbed
large onion, finely diced
cranberries (fresh or frozen)
sugar (optional, but I always use it)
1 1/3 cups
almonds, toasted, chopped or sliced (I prefer walnuts)
eggs, room temperature
heavy cream (no substitutes)
blue cheese (I always use the whole 4 oz package)
In This Recipe
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.