Holy moly, doesn’t that name just grab you?? I know it grabbed me when I saw it posted on Sing for your Supper. I couldn’t wait to try it and thought it would be fantastic for Thanksgiving, since I’m hosting again this year. I’m sort of anal with my Turkey Day preparations. I want to be sure everything tastes just right and if can be prepared in advance, that’s fantastic too. So I do trial runs of recipes.
This did not disappoint at ALL! OMG it’s so heavenly! The crust is buttery and a little crumbly and the flavors all meld together just like magic. Mmmmmm….. I decided that I will try to make this in mini version with my small muffin pans and try it as an appetizer. I’m going to make that soon and freeze it and see how well it defrosts/reheats. Also, I used craisins because my grocery store is lame and didn’t have fresh OR frozen cranberries. It was still good!
Cranberry and Onion Tart with Bacon and Gorgonzola
Recipe from: Sing for Your Supper
1 cup flour
2/3 cup walnuts, roughly chopped
1 tbsp sugar
1/2 tsp salt
1/2 tsp dry mustard
pinch cayenne pepper
6 tbsp butter, cubed (cold)
1 tbsp milk
4 slices bacon, cut into small pieces
2 small-med onions, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 c. cranberries (I used craisins)
2 tbsp sugar
3/4 c. heavy cream
1/3 c. crumbled gorgonzola cheese
In a food processor, pulse the dry ingredients and add butter until the ingredients are about the size of small peas. Add the milk and pulse just until the dough forms a ball, don’t overpulse it. Press into a tart pan. Prick crust with fork and freeze for 30 minutes. Bake chilled crust at 375 for 15 minutes or until turning golden.
Saute’ bacon in a nonstick pan. Drain on paper towels and pour out all but 3 tbsp of the bacon grease. In the 3 tbsp of grease, saute the onions and cook until soft and carmelized. Add the craisins and sugar and continue to cook for another minute or so. If using fresh or frozen cranberries, cook until they pop open. Season with salt and pepper and return the bacon to the pan, mix well and set aside. In a bowl, whisk together the eggs and heavy cream until smooth, set aside. Place the onion/bacon/cranberry mixture in the bottom of the cooked tart shell, then top with crumbled gorgonzola, then pour the egg/cream mixture over the top. Bake at 350 until golden on top and the center is set, about 25 minutes.