Stilton Tart with Sun-Dried Cherries

1 recipe basic pastry dough (or one package prepared dough)
1 cup heavy cream
1 large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces Stilton cheese, chilled and crumbled
1/2 cup sun-dried cherries
1/2 cup Zinfandel or other dry red wine

Soak cherries overnight in red wine.

Preheat oven to 350 degrees. Roll out pastry dough on a lightly floured surface into a circle slightly larger than the tart pan. Trim excess dough, leaving a half-inch overhang, then fold overhang inward and press against the side of the pan to reinforce the edge. Lightly prick the bottom and sides of the dough with a fork. Chill until firm, about 30 minutes.

Line pastry shell with the foil and fill with pie weights. Bake in the middle of the oven for 20 minutes. Carefully remove the weights and foil and bake until golden, about 10 to 15 minutes more. Cool pastry shell in tart pan for 20 minutes. Reduce oven temperature to 325 degrees.

Whisk together cream, whole egg, egg yolks, salt and pepper until combined. Stir in cherries, saving a few to sprinkle on top. Put tart shell (still in pan) on a baking sheet and scatter the Stilton evenly in the shell. Slowly pour the egg mixture into the shell. Bake in the middle of the oven until golden around the edges and the custard is set, about 30 to 35 minutes. Cool tart in pan to room temperature.

Cut into 12 pie-shaped slices and serve.

Source: Montevina Winery