1 1/2 cups all-purpose flour
100 g cold butter, cubed
1/3 cup walnut halves, soaked overnight
pinch of salt
1 tsp olive oil (to enrich taste, optional)
2 tbsp olive oil
2 medium red onions, sliced
1 tsp brown sugar
125 ml double cream
150 ml sour cream
3 egg yolks
200 g blue cheese, crumbled
salt & pepper to the taste
- For the tart shell: in a food processor, pulse the flour and butter till they resemble bread crumbs. Then add the walnuts, egg, salt & olive oil and process, just enough to bring the mixture smoothly together. Turn the dough on a clean floured surface and roll it out till it is about 5 mm thick. Gently move it onto a 23-cm spring tart tin. Trim the tart shell by removing any dough excess. Refrigerate for about 30 minutes – 1 H. Preheat oven at 200°C. Cut a rounded piece of parchment paper just enough to cover the base of the tart shell then cover it with dried beans. Blind bake the tart shell in the oven for about 10 minutes. Remove from oven and remove the paper and beans. TIP: for a finer tart shell texture, you can opt to lightly process the walnut before adding them into the flour & butter mixture.
- For the the filling: heat oil in a medium frying pan. Sautée the onions for a few minutes till soft, then add the sugar and stir continuously, for a few minutes, till onion slices have caramelized nicely. Remove from heat. In a medium bowl, and using a hand-held electric mixer, mix the double cream, sour cream, egg yolks, and salt & pepper. Once well mixed, add in the crumbled cheese and sautéed onions and mix well using a spatula or a metal spoon.
- Pour the cheese filling onto the tart shell and bake for about 20- 25 minutes, turning the tart tin around while half way in the oven. Once set and lightly browned on surface, remove from oven.
- Allow to cool a bit and set before serving it best, warm.