Having a lot of first times over here. Recently I cooked a whole chicken, made a stock-free 30 minute soup and here I am baking a tart. Woah! Guess that’s part of having a food blog, you can’t post the same meal over and over, even if you don’t mind eating the same thing for consecutive lunch dinner and lunches. Anybody with me?
This tart was almost better as leftovers and warmed up real nice in the toaster oven.
It may look fancy, but if you’ve been reading The Talking Kitchen for a bit you know we’re all about making easy things look hard. That way people will think we’re cool. Don’t knock it ’till you try it.
Pears are cool.
Blue cheese tastes nice.
Walnuts are healthy.
Tarts have a flaky crust.
Because of the butttah. Cold butttah please.
I can’t believe I was ever intimidated by homemade doughs, they are so not that hard. As long as you have all your ingredients ready to go the tart crust comes together quite simply.
Sometimes, I like to pretend I’m on my own cooking show and talk while I cook, don’t act like I’m the only one. The pre-measured out ingredients make it seem even more real.
Making homemade means it looks homemade. I like it.
I tried being as broad as possible with my fruit nut cheese tart title because I’m on this recipe “guideline” kick and I don’t want to impose on your culinary creativity. Any fruit nut and cheese would work. Go for it!
My only suggestion is to thinly slice the fruit.
And, if you are so inclined, arrange them real pretty.
Also not hard to do, especially if you are into that rustic look.
Rustic food = Food Made with Love
So love yourself some fruit nut and cheese tart.
You’re worth it!
fruit nut and cheese tart
- for the crust slightly adapted from Ellie Krieger
- 1/2 c. whole wheat pastry flour
- 1/2 c. all purpose flour
- 1 tsp raw sugar
- 4 Tbsp. unsalted butter, cold
- 1/8 tsp salt
- 2 Tbsp buttermilk, cold
- 3 Tbsp ice water
- for the filling slightly adapted from The Bojon Gourmet
- 2-3 fruits (apples, pears, persimmons)
- 3-4 oz. cheese (blue cheese, feta, goat cheese)
- 1/4 c. toasted nuts (walnuts, pecans, pine nuts, pistachios)
- 1/3 c. crème fraîche (sour cream, yogurt)
- 1 egg
- 2 Tbsp. buttermilk (regular milk, dairy free)
- 1/4 c. skim milk
- 1/4 tsp. salt
- freshly ground black pepper
For the crust
1. In a large bowl, whisk together the flours, salt and sugar. Add the butter and using your hands or a that handy dandy contraption pictured above, mix together until the butter chunks are about pea-sized.
2. Drizzle in the ice water and buttermilk, tablespoon by tablespoon, using your hands to combine with the flour.
3. Form the dough into a ball and pat into a round and wrap in plastic wrap. Chill at least 30 minutes.
4. Remove the dough from the fridge and roll out on a lightly floured surface into large circle or oval (size depending on your cooking pan).
5. Use the rolling pin to transfer the rolled out dough to the tart pan. Press gently into pan. Most tarts I saw made this extra lip with the dough but because of my pan I didn’t have any extra. If you do have excess crust, just trim so there is about an inch extra and fold over to make a lip.
6. Freeze the tart crust while you prepare the filling ingredients. (crucial for flakiness)
For the filling
1. In a small pan or in the oven, lightly toast the nuts, be careful as most will easily burn.
2. Pre-heat oven to 425º
3. In a pouring measuring cup mix together the crème fraîche, milk and buttermilk, then whisk in the egg, salt and pepper.
4. In frozen tart shell, neatly arrange the fruit, crumble over cheese, and sprinkle with half the nuts. Pour the milk/egg mix over the pears and add the rest of the nuts. Immediately place the tart pan on a baking sheet put into oven.
5. Bake until the crust and top are golden, 35 – 40 minutes. Serve warm or at room temperature.