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Mont Saint Benoit and Onion Tart with
Cranberry Red Wine Compote
Pastry
1 cup all purpose flour (250 mL)
1/3 cup cold butter (75 mL)
1/2 teaspoon salt (2 mL)
1/4 teaspoon cracked black pepper (1 mL)
1 egg yolk
1/4 cup buttermilk (50 mL)
Filling
1 tablespoon butter (15 mL)
3 large shallots, finely sliced
A few sprigs fresh thyme, chopped
3/4 cup 10% cream (175 mL)
3 egg yolks
1/4 teaspoon cracked black pepper
Grated nutmeg and salt to taste
4 ounces Mont St. Benoit cheese, grated or
Camembert broken into pieces (120 g)
A few sprigs fresh thyme for garnish
Preheat oven to 375�F (190�C).
Pastry: Combine flour, butter, salt and pepper in food
processor. Pulse several times until mixture resembles course
meal. Do not overwork. Transfer to medium bowl.
In a medium bowl, whisk together egg yolk and buttermilk. Add
the flour mixture to the buttermilk and work gently with hands
just until mixture comes together. Turn onto a lightly floured
surface and knead very gently to combine. Flatten into a disc
and wrap with plastic. Chill for 30 minutes.
On a lightly floured surface, roll pastry out into a 10 1/2 inch
disc. Transfer to a 9 inch fluted flan ring and press down. Poke
small holes in bottom of pastry with knife and freeze for 10
minutes. Line ring with foil and cover with dried beans.
Bake on bottom rack for about 25-30 minutes or until pastry
begins to crisp on sides. Remove foil with beans and continue to
cook pastry for 10 more minutes until crisp and golden. Cool
slightly. Reduce heat to 325�F (160�C).
Meanwhile, in frying pan combine butter, shallots and thyme and
saut� on low heat until very soft and golden, about 15- 18
minutes.
In a small bowl whisk together the cream, yolks and seasoning.
Spread shallots over crust and pour in cream mixture. Arrange
cheese evenly on top. Decorate with thyme sprigs and bake for
about 20 minutes until filling sets.
Cranberry Red Wine Compote
1/2 cup cranberries (125 mL)
1/2 cup dry red wine (125 mL)
1/2 cup green grape juice (125 mL)
1 cinnamon stick
4 whole cloves
2 tablespoons corn syrup (25 mL)
1 bay leaf
Coarsely grated zest of 1 orange
Pinch of cayenne
Combine all ingredients in a medium saucepan and bring to a
boil. Reduce heat and simmer, uncovered for 15- 18 minutes or
until reduced by 1/2. Serve with cheese tart.
Yield: 8 servings |
