Blue Cheese Tart with Cranberry Chutney

makes 32-38 bite size pieces

For the Tart Dough

1 1/4 cups unbleached all-purpose flour

6 Tablespoons (3-ounces) cold unsalted butter, cut into 1/2-inch cubes

2 Tablespoons cold vegetable shortening

1/4 teaspoon kosher salt

3 to 4 Tablespoons ice water

For the Filling

1 cup heavy cream

1 extra large egg

2 extra large egg yolks

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 ounces quality blue cheese, crumbled


Cranberry Chutney; recipe follows

In the bowl of a food processor, blend together the flour butter, shortening, and salt just until the mixture resembles pea-size meal.  Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated.  Squeeze a handful of dough together.  If it doesn't hold together, add more ice water 1/2 tablespoon at a time until incorporated.

Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle.  Wrap and refrigerate for at least an hour, or until firm.

Preheat the oven to 350º F.

Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle.  Fit the dough into a 13 1/2 x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes.

Lightly prick the bottom and the sides of the tart shell with a fork.  Line the shell with foil and fill with dried beans or pie weights.  Bake until sides of the tart are set and edges are golden, about 20 minutes.  Remove the foil and weights and bake until golden, about 10-15 minutes.  Let cool in the pan on a wire rack for 20 minutes.  Reduce the oven temp to 325º F.

For the Filling

In a medium bowl, whisk together the cream, egg, yolks, salt, and pepper until combined.  Place tart shell on a baking sheet and scatter cheese over the bottom of the shell.  Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes.  Cool tart completely on a wire rack.

Cut tart into 32-38 pieces and serve topped with chutney.  Enjoy!

Cranberry Chutney

makes about 2 cups

1 large shallot, finely chopped

1 (12-ounce) bag of fresh cranberries

1/3 cup granulated sugar

1/3 cup packed light brown sugar

3 Tablespoons red wine vinegar

1 small garlic clove, minced

1 teaspoon chopped fresh rosemary

1/2 teaspoon kosher salt

Combine all of the ingredients into a medium saucepan over medium heat.  Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes.  Let cool.  The chutney can be made up to one week ahead and refrigerated, covered.

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