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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âThis simple yet elegant tart gives any casual get-together a touch of class. Itâs wonderful as a lunch entree and also perfect as part of a springtime brunch buffet.â âErin Chilcoat, Smithtown, New York Ingredients:
1 sheet refrigerated pie pastry |
1 package (8 ounces) cream cheese, softened |
1/3 cup crumbled blue cheese |
1 garlic clove, minced |
1/4 cup heavy whipping cream |
1 egg |
1/4 teaspoon cayenne pepper |
1/4 teaspoon coarsely ground pepper |
1/3 cup chopped roasted sweet red peppers |
3 tablespoons chopped walnuts, toasted |
2 tablespoons minced fresh parsley |
Directions:
1. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
2. In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set.
3. To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set. Yield: 12 servings.
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