1. Pastry: 2. Combine flour, butter, salt and pepper in food processor. Pulse several times until mixture resembles course meal. 3. Do not overwork. Transfer to medium bowl. 4. In a medium bowl, whisk together egg yolk and buttermilk. 5. Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together. 6. Turn onto a lightly floured surface and knead very gently to combine. 7. Flatten into a disc and wrap with plastic. Chill for 30 minutes. 8. On a lightly floured surface, roll pastry out into a 10 1/2 inch disc. 9. Transfer to a 9 inch fluted flan ring and press down. 10. Poke small holes in bottom of pastry with knife and freeze for 10 minutes. 11. Line ring with foil and cover with dried beans. 12. Bake on bottom rack for about 25-30 minutes or until pastry begins to crisp on sides. 13. Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden. 14. Cool slightly. Reduce heat to 325°F (160°C). 15. Filling: 16. In a frying pan combine butter, shallots and thyme and sauté on low heat until very soft and golden, about 15- 18 minutes. 17. In a small bowl whisk together the cream, yolks and seasoning. 18. Spread shallots over crust and pour in cream mixture. Arrange cheese evenly on top. 19. Decorate with thyme sprigs and bake for about 20 minutes until filling sets. 20. Cranberry Red Wine Compote: 21. Combine all ingredients in a medium saucepan and bring to a boil. 22. Reduce heat and simmer, uncovered for 15- 18 minutes or until reduced by 1/2. 23. Serve with cheese tart. ---------------------------------------------------------------------------
Nutrition
Ingredients
