TART - Stilton Tart with Cranberry Chutney

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Stilton Tart with Cranberry Chutney Gourmet | December 2001 (3.5 forks) Yield: Makes 32 hors d'oeuvres ~ ~ ~ Pastry dough
1 cup	heavy cream
1	whole large egg
2 large	egg yolks
1/4 teaspoon	salt
1/4 teaspoon	black pepper
5 oz	chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
~ ~ ~ Cranberry Chutney - recipe below ~ ~ ~ Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom pie weights or raw rice ~ ~ ~ Make tart shell: Preheat oven to 350°F. Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes. Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes. Reduce oven temperature to 325°F. ~ ~ ~ Make filling: Whisk together cream, whole egg, yolks, salt, and pepper until combined. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack. Cut tart into 32 rectangles and serve at room temperature, topped with chutney. • Tart can be made in an 81/2- by 1-inch round fluted tart pan with a removable bottom instead of in a rectangular one. • Tart can be made 1 day ahead and chilled, covered. Reheat before serving ~ ~ ~ Cranberry Chutney Gourmet | December 2001 This recipe is an accompaniment for Stilton Tart with Cranberry Chutney . Yield: Makes about 2 cups ~ ~ ~
2 large	shallots,, (3 oz), coarsely chopped
1 tablespoon	vegetable oil
1 (12-oz) bag	fresh or frozen cranberries,, (not thawed)
2/3 cup	sugar
3 tablespoons	cider vinegar
1 teaspoon	minced garlic
1 teaspoon	minced peeled fresh ginger
1/2 teaspoon	salt
1/8 teaspoon	dried hot red pepper flakes

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

Cooks' note:
· Chutney can be made 1 week ahead and chilled, covered.

Recipe uploaded with Shop'NCook for iPhone.

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