DIAMOND WALNUT AND
BLUE CHEESE TART WITH CRANBERRIES

FOR THE CRUST:
1 cup flour
2/3 cup Diamond Ground Walnuts
1 Tablespoon sugar
1/2 teaspoon dry mustard
1/4 teaspoons salt
1/8 teaspoon cayenne pepper
3 ounces cold unsalted butter, cut into cubes
1 to 2 Tablespoons milk
FOR THE FILLING:
2 Tablespoons olive oil
1 large onion, diced
1/2 cup cranberries, fresh or frozen
1 Tablespoon sugar (optional)
1 1/3 cup Diamond Chopped or Sliced Walnuts, toasted (two pkg 2.25-ounce each)
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream
2 to 3 ounces crumbled blue cheese

FOR THE CRUST:
Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.

Add milk; pulse until dough comes together. Press mixture into ball, and then press into a 9-inch tart pan. Prick crust with fork. Freeze for half an hour.

Preheat oven to 375 degrees F.

Bake for 15 to 20 minutes or until golden.

FOR THE FILLING:
Heat oil in heavy saucepan over medium heat. Add onion, sprinkle with salt and saute 10-15 minutes, stirring frequently until onion is tender and caramelized.

Add cranberries and sugar, cook until they pop. Stir in walnuts and thyme, set aside.

In a bowl, combine eggs and cream, whisk until smooth.

Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.

Preheat oven to 350 degrees F.

Bake until golden, and custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

Great with a mixed green salad, tossed with a walnut oil vinaigrette.

Servings: 8