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1
Pastry:.
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2
Combine flour, butter, salt and pepper in food processor.
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3
Pulse several times until mixture resembles course meal.
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4
Do not overwork.
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5
Transfer to medium bowl.
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6
In a medium bowl, whisk together egg yolk and buttermilk.
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7
Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together.
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8
Turn onto a lightly floured surface and knead very gently to combine.
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9
Flatten into a disc and wrap with plastic.
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10
Chill for 30 minutes.
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11
On a lightly floured surface, roll pastry out into a 10 1/2 inch disc.
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12
Transfer to a 9 inch fluted flan ring and press down.
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13
Poke small holes in bottom of pastry with knife and freeze for 10 minutes.
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14
Line ring with foil and cover with dried beans.
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15
Bake on bottom rack for about 25-30 minutes or until pastry begins to crisp on sides.
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16
Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden.
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17
Cool slightly.
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18
Reduce heat to 325F (160C).
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19
Filling:.
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20
In a frying pan combine butter, shallots and thyme and saute on low heat until very soft and golden, about 15- 18 minutes.
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21
In a small bowl whisk together the cream, yolks and seasoning.
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22
Spread shallots over crust and pour in cream mixture.
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23
Arrange cheese evenly on top.
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24
Decorate with thyme sprigs and bake for about 20 minutes until filling sets.
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25
Cranberry Red Wine Compote:.
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26
Combine all ingredients in a medium saucepan and bring to a boil.
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27
Reduce heat and simmer, uncovered for 15- 18 minutes or until reduced by 1/2.
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28
Serve with cheese tart.
