Blue Cheese Walnut Tart Print Email

1/2 C chopped chives
1/2 C chopped English walnuts, toasted
5 large eggs
1 1/2 C heavy cream
3/4 lb. blue cheese

Pre-heat oven to 400° F.

Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.

Place eggs in bowl of an electric mixer (you can also use a food processor or whisk by hand), and beat with paddle until completely mixed. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.

Pour custard evenly into the tart shell, filling it to the top. Distribute any lumps of cheese, walnuts and chives evenly. Bake for 25-30 minutes or until browned and puffed. Tart will collapse and firm as it cools. Serve at room temperature as an appetizer or dessert course. Makes 10 Servings -Chef Susan Goss, Zinfandel Restaurant, Chicago.

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