The Painted Apron

Party Panache, Bleu Cheese Tart with Cranberry Chutney

Posted by the Painted Apron on December 17, 2014 · 6 Comments 

The title of this recipe might make you think,  “way too much trouble!”

In fact, the original recipe comes from Ruth Reichl,* former editor of Gourmet Magazine so it must be very involved and time consuming…

Nope! This pretty little tart whips up in mere minutes, as does the cranberry chutney topping

I used a refrigerated pie dough round for ease, and the filling is just bleu cheese, whipping cream and eggs

Beat the heavy cream with eggs

Sprinkle bleu cheese over baked tart shell

Pour egg mixture into tart pan on a baking sheet and season with salt and pepper

Once baked, set aside to cool or wrap and refrigerate overnight

The cranberry chutney has some wonderful flavors, rosemary, shallot, garlic, vinegar and 2 kinds of sugar

Let it simmer for a few minutes until everything combines into a soft, fragrant mixture

You can make this up to a week ahead of time and store in the refrigerator

If you use a tart pan with a removable bottom, it is easy to cut into bite size squares

Then top with a little spoonful of cranberry chutney

Bleu Cheese Tart with Cranberry Chutney

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Prep Time 20 mins

Cook Time 30 mins

Course Appetizer

Cuisine American

Servings 40

Ingredients

  

Tart

• 1 refrigerated pie crust dough round partially baked*
• 1 cup heavy cream
• 2 large eggs
• 2 yolks from large eggs
• 4 oz bleu cheese crumbles
• salt and pepper to taste

Cranberry Chutney

• 1 bag 12 oz. fresh cranberries
• 1 shallot chopped
• 1 garlic clove minced
• 1 tsp chopped rosemary
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 3 T raspberry balsamic vinegar [or use red wine vinegar]
• 1/2 tsp kosher salt

Instructions

 

Cranberry Chutney

• Combine chutney ingredients in a medium sauce pan and cook over medium heat about 10 minutes, stirring occasionally, until berries have burst and mixture cooks down.  Store in refrigerator for up to 1 week. Makes about 2 cups.

Tart

• Beat eggs and yolks and then beat in cream until just mixed.
• Place tart shell pan on baking sheet. Sprinkle cheese over bottom of partially baked tart shell.
• Pour egg mixture over cheese and bake at 350 for about 30 minutes, until golden and set.
• Remove from oven and cool.  Wrap and refrigerate overnight if desired.

Assembly

• Cut room temperature tart into small squares and place on serving platter.
• Top with a spoonful of cranberry chutney and serve

Notes

*for tart shell crust: Use a shallow sided tart pan with removable bottom if possible. Roll out the pie crust dough round slightly until it will fit your tart pan.  Press shell into pan and gently up the sides.  Line dough with foil and fill with beans or pie weights.  Bake at 400 12-15 minutes, until firm and beginning to turn gold.  Crust will finish baking while filling is cooked.

Keyword Bleu Cheese Tart with Cranberry Chutney, cranberry sauce, easy party appetizer, egg tart

You can plate this ahead of time and refrigerate, then serve at room temperature

Happy Holiday Party!

Tomorrow I will be sharing the Snow Pea Tree appetizer and an extra easy sweet treat~

*Ruth Reichl is one of my favorite authors and foodies, her novels are a treat for the senses, and will take you to a whole other world of food appreciation~

The Cranberry Chutney would be wonderful with ham, turkey or chicken too~

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