> Recipes > Savoury tart

Goats cheese, cranberry and walnut tart

by Helen Jessup
Goats cheese, cranberry and walnut tart

Goats cheese, cranberry and walnut tart

PT1H45M

Why not try?

I don’t eat much cheese throughout the year, but for me Christmas time is all about the cheese. It’s also all about the chutneys and nuts, especially those in the shells, which remind me of Christmas when I was a child when myself and my dad would sit with a bin between our knees cracking open our nuts. My favourites were hazelnuts, as they always came out of the shells easily. Brazil nuts were temperamental and if you didn’t crack it just right it would be near on impossible to get the nut out. I loved walnuts, but they were fiddly and it was a real treat when I managed to get a complete half.

These days I like to buy my nuts ready shelled, and eat a handful most days, with brazils being my current favourite. This festive tart has many elements to it that signify Christmas to me; cheese, walnuts and fresh cranberries and is delicious served both warm and cold, and would make a great addition to a Christmas buffet.

Ingredients

Metric

Imperial

1
Roll the pastry out until it’s large enough to cover the base and sides of your tart pan. Lay into the pan and press lightly into the sides. Place in the fridge for 20 minutes
2
In the meantime heat the oil in a frying pan. Add the sliced onions and fry gently for around 8 minutes
3
Add the balsamic vinegar and cook for a further 2 minutes, set aside
4
Preheat the oven to 180°C/gas mark 4
5
Trim the edges of the pastry. Cover with baking paper and baking beans or dried beans. Blind bake the pastry case for 20 minutes
6
Add the onions onto the pastry case. Scatter over the walnuts, reserving a handful for the top. Follow with the cranberries and goat’s cheese
7
Beat the eggs and milk together and season with salt and black pepper. Pour the egg mixture carefully into the pastry case and scatter with the remaining walnuts
8
Bake for 25 minutes, until golden and firm to the touch. Serve warm or cold
Bake for 25 minutes, until golden and firm to the touch
 

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