Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust

Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust

This dish comes from Wine Guy Mark Finch and I think it would be perfect as part of a New Year's Eve Buffet....

Serves 8 - 10


3/4 cup walnut halves (toasted, unsalted)
2 cups all-purpose flour
2/3 cup sugar, divided
3/4 teaspoon kosher or sea salt
3/4 teaspoon rubbed sage
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes
1 cup cherry or strawberry preserves
12 ounce (1 bag) fresh cranberries
2 tablespoons Kirsch or other cherry brandy or liqueur
6 ounces Gorgonzola Dolce or other blue cheese, softened


Place walnuts in the bowl of a food processor and pulse until ground, making sure not to over process into a paste. Add flour, 1/3 cup sugar, salt and sage and pulse to incorporate. Add butter and pulse to form a coarse meal, about 30 seconds.

Press dough into a 10" springform pan or an 11" x 8" tart pan with a removable bottom. Bake at 300°F until light golden brown, about 55 minutes. Cool completely, then release from the pan.

In a small saucepan over medium-low heat, cook preserves until melted. Add cranberries, the remaining 1/3 cup sugar, and cherry brandy. Bring to a simmer, stirring occasionally, and cook until cranberries have lost their shape, about 25 minutes. Remove from heat and let cool completely, about 1 hour.

Spread Gorgonzola over tart crust in a thin, even layer. Top with the cooked cranberry mixture. Garnish with sage and walnut pieces and serve at room temperature.