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Blue Cheese Walnut Tart

Posted on Tuesday, November 29, 2005

This is a delicious holiday first course. Serve it with an arugula salad. You could also serve it after the meal as a cheese course with late harvest Zinfandel or Port. Bake small tart shells (4") and cut the small tarts into wedges for an easy pass around nibble that is great with champagne or sherry.
If you are unsure of getting the tart to the oven without spilling, place the cookie sheet on the oven rack and fill the shell. Then just gently push the oven rack into the oven and close the door.

Makes serves 12 servings

Ingredients

1/2 cup

Chopped scallions

1/2 cup

Chopped toasted walnuts

3/4 cup

Blue cheese, crumbled

5

Large eggs

1 1/2 cups

Whipping cream

Method

1. Line a 9" flan ring with a removable bottom with pie pastry. Chill for 30 minutes, Line with parchment paper or foil, weight with dry beans or pie weights and bake in preheated 350°F oven for 15-20 minutes until golden. Let cool completely.
2. Scatter scallions and walnuts over bottom of tart shell.
3. Crumble the blue cheese over the scallions and walnuts, distributing cheese evenly.
4. In a large bowl, whisk the eggs and cream together well.
5. Place flan ring on a cookie sheet and pour the egg and cream custard evenly into the pie shell, filling the shell to the rim.
6. Bake the tart at 350°F for 25-30 minutes until puffed and golden. The tart will collapse when cool.
7. Let cool completely before cutting . If not serving right away, leave tart at room temperature. If tart is refrigerated, let it come back to room temperature, or reheat briefly in the microwave before serving.

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