Diamond Walnut And Blue Cheese Tart With Cranberries - cooking recipe

Ingredients

CRUST
1 cup flour
2/3 cup walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces unsalted butter, cold cut into cubes
1 -2 tablespoon milk
FILLING
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 tablespoon sugar (optional, but I always use it)
1 1/3 cups almonds, toasted (chopped or sliced)
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream (no substitutes)
2 -3 ounces blue cheese, crumbled (I use the whole 4 oz package)

Preparation

CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9\" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
Bake at 350 F for 15-20 minutes, until golden.
Cool 15 minutes before serving.