Best 4 Blue Cheese Walnut Tart Recipes

BLUE CHEESE WALNUT TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.

WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

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.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

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.

BLUE CHEESE WALNUT TART

Steps:

• pastry: In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. (The dough may be made 1 day in advance and kept wrapped well and chilled.) On a floured surface roll out to 1/8 " thick to fit into 9" dish. Prick shell, sprinkle with walnuts and press them in gently. Chill 30 mins. Line shell with foil, fill + rice and bake in lower third of 425 oven for 10 mins. Remove rice, bake 5 more mins. Cool on rack. filling: In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir cheese until just melted. Cool. Lightly beat eggs,whisk in cheese mixture. Fill tart shell and bake in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tart is removed from the oven.)