Party Panache, Bleu Cheese Tart with Cranberry Chutney
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
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
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.
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
Combine 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.
*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.
Note: I adapted this from a recipe I found at Galley Gourmet which sites the Gourmet Cookbook by Ruth Riechl as the original source
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~
for another printable version of Bleu Cheese Tart with Cranberry Chutney, click here
The Cranberry Chutney would be wonderful with ham, turkey or chicken too~
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I will be sharing at the fabulous parties and blogs on my side bar and:
This sounds like a match made in heaven Jenna! Love the addition of rosemary in the cranberry chutney paired with your blue cheese tart!
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What a gorgeous addition to christmas! Wishing you and your family a Very Merry Christmas Season. I won’t be around for a couple of weeks.
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I love the addition of rosemary in the chutney! I would like to try this colorful little snack:@)
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A delicious Tart Jenna. Thanks so much for sharing with Full Plate Thursday and have a very special Christmas week!
Miz Helen
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This sounds awesome and really make me wish I had seen it before the holidays. Oh well. . .I guess I’ll be saving it but it won’t be forgotten!
I hope you’re having a wonderful holiday season!! 🙂
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I felt very “fancy” serving this, but it was so easy 🙂 trying to get to the coast for NYs but MIL is in hospital 😦 Hope yours is Happy Happy!
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