Blue Cheese And Walnut Tart Recipes

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DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES



Diamond Walnut and Blue Cheese Tart With Cranberries image

I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like "stuffing" is beyond me...)

Provided by EURrosa1

Categories     Cheese

Time 55m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 18

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 unsalted butter, cold cut into cubes
1 -2 tablespoon milk
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)
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream (no substitutes)
2 -3 ounces blue cheese, crumbled (I use the whole 4 oz package)

Steps:

  • CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough 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.
  • FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
  • Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into 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.

WALNUT AND BLUE CHEESE TART WITH CRANBERRIES



Walnut and Blue Cheese Tart With Cranberries image

I found this recipe in an old issue of Gourmet. It was in a Diamond Walnut advertisement. I haven't made it yet, but wanted to save it here.

Provided by MarieRynr

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 cup flour
2/3 cup ground walnuts (2.25 oz)
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces cold unsalted butter, cut into cubes
1 -2 tablespoon milk
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 tablespoon sugar (optional)
4 1/2 ounces chopped walnuts, toasted
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream
2 -3 ounces blue cheese

Steps:

  • Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
  • For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
  • Lower the oven temperature to 160*C/350*F.
  • Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

BLUE CHEESE AND WALNUT TART



Blue Cheese and Walnut Tart image

This tart can be made a day in advance, then baked just before serving. It's equally at home as an appetizer or, paired with the right dessert wine, the final course of an elegant meal.

Provided by Cynna

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (9 inch) sweet tart crust, pre-baked
1/2 cup fresh chives, chopped
1/2 cup english walnuts, chopped and toasted
5 large eggs
1 1/2 cups heavy cream
3/4 lb blue cheese

Steps:

  • Pre-heat oven to 400°F.
  • Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
  • Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
  • Pour custard evenly into the tart shell, filling it to the top.
  • Distribute any lumps of cheese, walnuts and chives evenly.
  • Bake for 25-30 minutes or until browned and puffed.
  • Tart will collapse and firm as it cools.
  • Serve at room temperature as an appetizer or dessert course.

Nutrition Facts : Calories 398.7, Fat 36.6, SaturatedFat 19.6, Cholesterol 225.2, Sodium 654.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.8, Protein 15.2

ROASTED APPLE, SHALLOT AND BLUE CHEESE TART



Roasted Apple, Shallot and Blue Cheese Tart image

This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese.

Provided by Melissa Clark

Categories     appetizer

Time 1h50m

Yield 12 servings

Number Of Ingredients 13

1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
5 grams sugar (1 teaspoon)
150 grams all-purpose flour (1 1/2 cups), more as needed
55 grams whole wheat flour (1/2 cup)
60 grams fine cornmeal (1/2 cup)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
1/2 cup extra-virgin olive oil, more as needed
2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
1/4 teaspoon black pepper, more as needed
5 thyme branches
3/4 cup finely crumbled blue cheese
Flaky sea salt

Steps:

  • Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
  • In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
  • While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
  • Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 373 milligrams, Sugar 12 grams

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