Adapted from Local Flavors by Deborah Madison

The Crust:

1/4 cup freshly cracked walnuts

1 cup plus 2 tablespoons all-purpose flour

1 tbsp light brown sugar

pinch sea salt

1/2 cup (1 stick) very cold, unsalted butter, cut into chunks

1/2 tsp vanilla extract (I used vanilla paste)

The Filling:

1 cup chopped poached quince

1 egg

1 egg yolk

1 cup creme fraiche

1/2 cup fresh goat cheese

1 cup ricotta

Instructions:

1. Pulse the walnuts in a food processor with the flour, sugar, and salt until finely ground. Add the butter and pulse until it’s finely chopped into the flour. Add the vanilla mixed with 2 tbsp cold water. Pulse just until the dough forms a ball.
2. Press the dough into a greased 9-inch tart pan. There is no rolling. If it is too soft to press into shape, refrigerate or freeze until firm. Poke all over with a fork.
3. Freeze the finished tart shell while you heat the oven to 400°. Bake until golden brown, about 25 minutes. Remove and reduce oven temperature to 350°.
4. Scatter the chopped quince over the crust.
5. In the food processor, combine the remaining filling ingredients and pulse until smooth. Pour the filling over the fruit.
6. Bake until firm and beginning to color in spots, about 25 minutes.
7. I recommend you chill it and serve the following day.