Diamond Walnut and Blue Cheese Tart With Cranberries

Ingredients

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 unsalted butter, cold cut into cubes
• 1-2 tablespoon 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)
• 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)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake at 350 F for 15-20 minutes, until golden.

5. 5

   Cool 15 minutes before serving.