Sage & Walnut Tart With Irish Farmhouse Cheese

• Pastry
• 1 cup All Purpose Flour
• 1/4 teaspoon salt
• 6 tablespoons Kerrygold Unsalted Butter (cubed & chilled)
• 1 tablespoon freshly chopped sage
• 1 cup Chilled Water (only use a little)
• Filling
• 1 1/2 cups heavy whipping cream
• 1/4 cup fresh vegetable stock
• 4 medium sized potatoes , peeled and halved.
• 1 turnip , peeled & thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Coolea Cheese, peeled with a peeler
• 1/4 cup chopped walnuts
• freshly milled black pepper
• kosher salt
• few leaves of fresh sage (3-4)

1. Pre Heat Oven to 425 degrees F. Lightly grease a 9" round pie plate with the foil wrapper from the Kerrygold Butter. Dust with flour .rnrnIn a food processor, add flour, salt and butter. Pulse until mixture looks like a coarse meal. Gradually add chilled water, a teaspoon at a time. Pulse until dough comes away from the sides of the bowl. Wrap the dough in plastic and refrigerate until ready to use.
2. Add the turnip and potatoes to water in a medium sized saucepan. Turn heat to high and cook until water starts to boil. Drain them immediately and set them aside.rnWhen they are cooled, slice into 1/8" slices.rnrnMix stock and cream together in a small saucepan. Infuse with a few leaves of fresh sage. When warm, remove sage and discard.
3. Take your pastry out of the oven at least 5 minutes before using. Roll onto floured surface , then place onto prepared pie plate.rnAlternate layers of red onion , potato and turnip.rnPour cream mixture over, sprinkle with walnuts and top with Coolea Cheese.rnrnBake in oven for 30 minutes.

pastry, flour, salt, kerrygold unsalted butter, sage, water, filling, heavy whipping cream, vegetable stock, potatoes, red onion, coolea cheese, walnuts, black pepper, kosher salt, sage

Taken from food52.com/recipes/15457-sage-walnut-tart-with-irish-farmhouse-cheese (may not work)