As promised, here is a recipe for a savory tart that can be served as a first course along with a simple green salad or with your Thanksgiving meal. I first came across the recipe about 10 years ago in an ad for Diamond walnuts. As is to be expected, it is heavy on the walnuts. I like nuts, but I found the tart a little too walnuty for my taste. This time when I make it, I will decrease the amount of nuts. I am also going to adapt it slightly this year and use caramelized onions instead of regular sauteed onions. I'm going to use 4-6 onions depending on the size and caramelize/reduce those down to one cup.
If you don't like cranberries you can substitute firm pears or figs.
Also, the quality of the tart depends on the kind of blue cheese you use. My family (especially Bunny and Wallie) are blue cheese freaks so I am going to increase the amount of cheese by about 2 ounces. One of my issues last time around was that it wasn't cheesy enough. For best results, I highly recommend you use one of the following of my favorite blue cheeses:
- Italian Gorgonzola
- Italian Gorgonzola Dolce which has a creamier, sweeter flavor
- Pt. Reyes blue cheese (eat local California!)
- Australian Roaring 40's (one of my all time faves)
- Irish Cashel blue cheese
- an artisinal blue cheese from Wisconsin like Hook's (eat local Mid-west!)
So without further ado, here is the recipe for the tart. Ground walnuts can be found in the baking aisle if you don't want to grind them yourself.
And if tarts aren't your thing, just try not to drool while looking at the photo and recipe of this Blue Cheese Cheesecake. I might have to make both!