Blue Cheese Walnut Tart
Zinfandel Restaurant - Chicago
Though Susan Goss served this rich tart as an hors d’oeuvre at her Beard House dinner, a sliver accompanied by fruit and a glass of port or dessert wine would make an elegant end to a meal. Goss used Great Hill blue cheese, a firm, crumbly blue similar to Danish or Maytag blue, both of which can be substituted for similar results. Goss also specifies premium English walnuts, but any fresh walnuts will do.
8 to 10 servings
- 1 9-inch tart shell, prebaked
- 1/2 cup chopped chives
- 1/2 cup chopped English walnuts, toasted
- 5 eggs
- 1 1/2 cups heavy cream
- 3/4 pound firm blue cheese
Preheat the oven to 400ºF.
Scatter the chives and walnuts evenly over the bottom of the prebaked tart shell. Place the eggs in the bowl of a mixer or a food processor and beat well, or mix thoroughly by hand. Add the heavy cream and continue to beat until smooth. Crumble the blue cheese into the egg/cream mixture and continue to mix on low speed until there are no large lumps of cheese and the mixture is relatively smooth. Pour the blue cheese mixture into the tart shell, filling it to the top. Bake for 25 to 30 minutes until the top is browned and the custard has puffed up. The tart will collapse as it cools. Serve at room temperature.