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Prep Time: 20 Minutes Cook Time: 46 Minutes |
Ready In: 66 Minutes Servings: 20 |
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Three or four cheeses provide a creamy almost cheesecake-like base, pecans add a crunch and the vegetables give color and extra flavor to this festive appetizer. This originally was found on Land O' Lakes web site but it has been tweaked a bit. It really is good! Tart can be prepared a day ahead and can be served right from the oven or completely chilled. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup cold butter or 1/2 cup cold margarine |
5 -6 tablespoons cold water |
1 tablespoon chopped fresh rosemary |
1/2 cup pecan pieces, toasted |
1 -2 teaspoon brown sugar or 1 -2 teaspoon splenda brown sugar blend |
1/2 cup half-and-half |
2 eggs |
1/2 cup crumbled blue cheese |
1/3 cup sun-dried tomato, well-drained |
1/4 cup chopped scallion |
2 ounces shredded swiss cheese |
1 teaspoon worcestershire sauce |
salt, to taste (optional) |
fresh ground pepper, to taste (optional) |
fresh chives, if desired |
fresh edible flower, if desired |
Directions:
1. Preheat oven to 400°F.
2. Place flour & rosemary in bowl, cut in butter or margarine until mixture resembles coarse crumbs.
3. Stir in enough water with fork just until flour is moistened.
4. Shape into a ball.
5. Roll out pastry on lightly floured surface to 14-inch circle.
6. Place into buttered 11-inch tart pan with removable bottom.
7. Press on bottom and up sides of pan.
8. Cut away excess pastry, prick all over with a fork.
9. Bake for 16-18 minutes or until lightly browned.
10. Remove from oven.
11. Reduce heat to 350°F.
12. Place pecans on bottom of pastry shell.
13. Place cream cheese in large mixing bowl.
14. Beat at medium speed, scraping bowl, often until creamy.
15. Add half-and-half and eggs; mix well.
16. Stir in blue cheese. sun-dried tomatoes, green onions, Swiss cheese and Worcestershire sauce by hand.
17. Pour mixture into hot, partially baked pastry shell.
18. Bake for 30-35 minutes or until knife inserted near center comes out clean.
19. To serve, cut into wedges, if using as an appetizer for large get-togethers slice the wedges a little smaller.
20. Garnish each serving with edible flowers and chives, if desired.
21. Serve warm, room temperature or cold.
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