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Blue Cheese Tart with Shallot Confit

by Courtney Bajakian August 11, 2016 1 min read

Blue Cheese Tart with Shallot Confit

Blue Cheese Tart with Shallot Confit from Quince and Apple

  • 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.