Blue Cheese Walnut Tart
3861 days ago
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Ingredients
- 2 large eggs
- 1/2 cup heavy cream
- 4 baked 4" x 1/2" tart shells, or one 8" x 8" tart shell
- 4 tablespoons thinly sliced green onions
- 4 teaspoons chopped toasted walnuts
- 4 ounces blue cheese
Directions
- Preheat oven to 350°F.
- In a 1 quart bowl combine the eggs and heavy cream. Whisk until smooth.
- Arrange the baked tart shells on a baking sheet and divide the onions and walnuts evenly among them.
- Crumble the blue cheese evenly among the shells.
- Divide the custard evenly among the shells, filling to the top.
- Bake the tarts until puffed and golden brown, about 20 minutes, rotating baking sheet after 10 minutes if browning unevenly.
- Let tarts cool to room temperature and cut into quarters or sixths. Arrange on serving tray.
- Tart shells may be baked and stored covered at room temperature up to 3 days. Custard may be made ahead and refrigerated covered for 3 days. Tarts are best served the day they are made. Refrigerate leftovers and serve chilled.
