Stilton Tart with Cranberry ChutneyUser Submitted Recipe
1 cup heavy cream
1 large egg
2 large egg yolk
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 1/2 cups stilton cheese, chilled and crumbled
1 tablespoon vegetable oil
2/3 cup shallots finely chopped
3 tablespoons cider vinegar
1 12 oz bag fresh cranberries
2/3 cup sugar
1 tsp. garlic, minced
1 tsp. fresh ginger , minced
1/4 tsp. salt
1/8 tsp. pepper flakes
1. Roll out dough on a lightly floured surface with a floured rolling pin into a 17x8 inch rectangle. Fit dough into a tart pan and trim excess dough to a 1/2 inch overhang. Fold overhang inward and press against sides of pan to reinforce sides of the shell. Refrigerate until firm, about 30 minutes.
2. Put a rack in middle of oven and preheat oven to 350 degrees.
3. Lightly prick bottom and sides of tart shell all over with a fork. Line shell with foil and fill with pie weight, dried beans, or raw rice. Bake until sides are set and edges are golden, about 20 minutes. Carefully remove foil and weights and bake until golden all over, 10-15 minutes more. Let shell cool in pan on a rack for 20 minutes. Reduce oven temperature to 325 degrees.
4. Whisk together cream, egg yolks, salt and pepper in a small bowl until combined. Put tart shell (still in it's pan) on a baking sheet and scatter cheese evenly over bottom of shell. Slowly pour cream mixture into shell. Bake until filling is golden around edges and just set. Cool tart completely in pan on rack.
5. Cut tart into 32 rectangles and serve topped with chutney.
6. To make the chutney:
7. Heat oil in a 3 qt heavy sauce pan over moderate heat. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered stirring occasionally just until berries pop, 10-12 minutes. Let cool.
You can make this in a 9 inch tart pan with a removable bottom, or 3-4 4 inch tart pans, also with removable bottoms. The small pans work well, but require a shorter cooking time. The tarts can be made a day ahead of time, then rewarmed in an oven at 350 degrees to crisp the crust. Let cool before serving.
The chutney can be make up to 1 week ahead of time and refrigerated, covered. The chutney is also excellent served roast turkey, duck or pork.