- 1 9" unbaked pie crust (or make a tart crust from scratch)
- 1 jar Quince & Apple Shallot Confit with Red Wine
- 4 ounces High-Quality Blue Cheese, like those from Seymour Dairy Products in Seymour, Wisconsin or Hook's Cheese in Mineral Point, Wisconsin
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees.
Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven.
Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything.
Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts.
Remove from oven and let cool.
Serve at room temperature with a green salad and sliced pears for an elegant appetizer.