Ingredients

• 2 cups Unbleached White Fine Pastry Flour
• 1 cup Hazelnut Meal
• 2 tsp Granulated Sugar
• 1 tsp Kosher Salt
• ½ tsp Dry Mustard
• ¼ tsp Cayenne Pepper
• 1 cup Unsalted Butter cold and cut into 1/2-inch cubes
• ¼ cup ice cold water

• 1 Tbsp Olive Oil
• ¾ cup Cranberries fresh or frozen
• 1 Tbsp Granulated Sugar
• ¾ cup Shallots diced
• ¾ cup Walnuts chopped fine
• ¾ cup Chard roughly chopped
• 1 tsp fresh Thyme chopped fine
• 1 tsp fresh Rosemary chopped fine
• ½ tsp Kosher Salt
• ¼ tsp freshly ground Pepper
• ¼ tsp freshly ground nutmeg
• 1 Egg
• 1 Egg Yolk
• ¾ cup Heavy Cream
• 3 oz Brie cut in 1/2-inch slices

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the pastry flour, hazelnut flour, sugar, salt, mustard and cayenne. Turn the mixer to low to combine. Scatter the chilled butter over the flour mixture and turn on medium-low. Mix until the butter becomes the size of small peas. Stream in the ice cold water. Mix just until the dough comes together. Remove the dough from the mixer, shape into a disk that’s 1 inch thick, wrap with plastic wrap and place in the fridge for at least 30 minutes.
2. In a medium bowl, add the egg, egg yolk and heavy cream. Whisk to combine.

1. In a medium-sized sauté pan set over medium heat, add olive oil. Once warm, add cranberries and sugar and cook until cranberries begin to pop. Then, add shallots, walnuts, chard, thyme, rosemary, salt, black pepper and nutmeg. Stir to combine and cook for another 2-3 minutes (or until shallots are soft and translucent). Remove from heat.

1. Preheat oven to 400°F. On a lightly floured work surface, roll the chilled pastry dough to ¼-inch thick and press it firmly into a 14 x 4 ½-inch tart pan. Trim the edges using a paring knife. Prick the base of the pastry with a fork, line with parchment paper and fill with dried beans, rice or pie weights. Par-bake the crust for 12-15 minutes, or until the crust is light brown around the edges. Remove the weights and parchment paper, and bake for another 10 minutes, or until golden brown. Remove the tart from the oven and let cool. Reduce the oven temperature to 350°F.
2. Scatter the walnut and cranberry mixture along the base of the tart shell. Pour egg mixture evenly over the tart, then place sliced brie across the top. Place tart in the center of a baking sheet, then bake in the center of the oven for 35-40 minutes, or until souffléd and golden. Leave to rest for 15 minutes before serving.