This creamy blue cheese tart garnished with roasted red peppers, pine nuts and parsley is an ever popular appetizer.
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1 1/2 cups all-purpose flour
1/2 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons ice water
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup Land O Lakes® Heavy Whipping Cream
1 large Land O Lakes® Eggs, slightly beaten
1/4 teaspoon coarse ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley
Heat oven to 375°F.
Place flour in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
Place into 9- or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake 17-22 minutes or until very lightly browned.
Combine cream cheese and blue cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
Bake 20-25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Explore reviews fromour online community
I've been making this recipe for years and they're always a huge hit! Whenever my friends decide to have a party, someone always asks if I'm bring blue cheese tarts. I vary the recipe a little bit. I use frozen filo shells instead of making a tart crust, I omit the pine nuts, and I add diced tomatoes on top of the tarts before baking. 5 boxes of filo shells is about right for 2 batches of tart filling. I always make 2 batches at a time because my friends gobble them up!
Made this last night for our holiday open house. It was delicious! The only thing I would do is add a little more blue cheese to give it a bit more tang.
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