Diamond Walnut and Blue Cheese Tart with Cranberries
Indulge in the perfect balance of sweet, savory, and nutty flavors with this Diamond Walnut and Blue Cheese Tart with Cranberries. Featuring a buttery homemade crust as its base, this elegant tart is filled with a rich medley of creamy blue cheese, toasted walnuts, and tart dried cranberries. A touch of honey and fresh thyme elevates the filling with subtle aromatic and sweet notes, while a golden-baked egg and cream custard binds everything together. Ideal for holiday gatherings, brunches, or special occasions, this recipe combines gourmet flair with approachable techniques. Serve it warm or at room temperature for a show-stopping dish that’s as visually stunning as it is flavorful. Perfect for blue cheese lovers and anyone seeking a sophisticated appetizer, this tart will quickly become a new favorite!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 3 tablespoons ice water
- 1 teaspoon salt
- 100 grams walnuts (chopped)
- 100 grams blue cheese (crumbled)
- 150 milliliters heavy cream
- 2 eggs
- 50 grams dried cranberries
- 1 tablespoon honey
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, combine the all-purpose flour, salt, and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, pulsing after each addition until the dough just starts to come together.
Turn the dough out onto a clean surface, form it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll the chilled dough out to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base lightly with a fork.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.
In a mixing bowl, whisk together the eggs, heavy cream, honey, black pepper, and thyme leaves until well combined.
Sprinkle the chopped walnuts evenly over the cooled tart shell, followed by the crumbled blue cheese and dried cranberries.
Pour the egg and cream mixture evenly over the filling.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden.
Remove from the oven and let the tart cool slightly before drizzling with olive oil and garnishing with extra thyme leaves, if desired.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 7.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
