Triple Cheese Tart
Three cheeses provide a creamy, almost cheesecake-like base, pecans add crunch, and vegetables give color and extra flavor to this festive appetizer.
1 1/2 cups all-purpose flour
5 to 6 tablespoons cold water
1/2 cup pecan pieces, toasted
2 (3-ounce) packages cream cheese, softened
1/2 cup crumbled blue cheese
1/3 cup chopped sun-dried tomatoes, well-drained
1/4 cup chopped green onions
1 teaspoon Worcestershire sauce
Edible flowers, if desired
Fresh chives, if desired
Heat oven to 400°F. Place flour in small bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into a ball.
Roll out pastry on lightly floured surface to 14-inch circle. Place into greased 11-inch tart pan with removable bottom. Press on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 16 to 18 minutes or until lightly browned.
Reduce oven temperature to 350°F. Place pecans on bottom of pastry shell.
Place cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add half & half and eggs; mix well. Stir in blue cheese, sun-dried tomatoes, green onions, Swiss cheese and Worcestershire sauce by hand.
Pour mixture into hot, partially baked pastry shell. Bake for 30 to 35 minutes or until knife inserted near center comes out clean.
To serve, cut into wedges. Garnish each serving with edible flowers and chives, if desired. Serve warm, room temperature or cold.
TIP: Tart can be prepared 1 day ahead. Cover; store refrigerated. Tart can also be served chilled.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #10929©2001Land O'Lakes, Inc.