Serves: 6
Time: 105 mins
Skill level: Easy
A lovely recipe by Helen Jessup who wrote: “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
- 500g of shortcrust pastry
- 1 tbsp of olive oil
- 1 red onion, sliced
- 1 tbsp of balsamic vinegar
- 100g of walnuts, shopped
- 75g of cranberries, fresh
- 100g of goat’s cheese, crumbled
- 200ml of whole milk
- 5 eggs
- salt
- black pepper
In the meantime heat the oil in a frying pan. Add the sliced onions and fry gently for around 8 minutes
Add the balsamic vinegar and cook for a further 2 minutes, set aside
Preheat the oven to 180°C/gas mark 4
Trim the edges of the pastry. Cover with baking paper and baking beans or dried beans. Blind bake the pastry case for 20 minutes
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
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
Bake for 25 minutes, until golden and firm to the touch. Serve warm or cold
Recipe by Helen Jessup – text and image courtesy of http://www.greatbritishchefs.com
