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Triple Cheese Tart

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.

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20 min
Prep Time
1 hr 10 min
Total Time



1 1/2 cups all-purpose flour

1/2 cup cold Land O Lakes® Butter

5 to 6 tablespoons cold water


1/2 cup pecan pieces, toasted

6 ounces cream cheese, softened

1/2 cup Land O Lakes® Half & Half

2 large Land O Lakes® Eggs

1/2 cup crumbled blue cheese

1/3 cup chopped sun-dried tomatoes, well-drained

1/4 cup chopped green onions

3 ((3/4-ounce)) slices Land O Lakes® Swiss Cheese, chopped

1 teaspoon Worcestershire sauce


Edible flowers, if desired

Fresh chives, if desired

How to make

  1. STEP 1

    Heat oven to 400°F. 

  2. STEP 2

    Place flour in 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.

  3. STEP 3

    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 16-18 minutes or until lightly browned.

  4. STEP 4

    Reduce oven temperature to 350°F. Place pecans on bottom of pastry shell.

  5. STEP 5

    Beat cream cheese 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.

  6. STEP 6

    Pour mixture into hot, partially baked pastry shell. Bake 30-35 minutes or until knife inserted near center comes out clean.

  7. STEP 7

    To serve, cut into wedges. Garnish each serving with edible flowers and chives, if desired. Serve warm, room temperature or cold.

Tip #1

Tart can be prepared 1 day ahead. Cover; store refrigerated. Tart can also be served chilled.

Nutrition (1 serving)

270 Calories
21 Fat (g)
85 Cholesterol (mg)
300 Sodium (mg)
15 Carbohydrates (g)
0 Dietary Fiber
7 Protein (g)
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