This simple yet elegant tart gives any casual get-together a touch of class. It’s wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. —Erin Chilcoat, Central Islip, New York
Ingredients
- 1 sheet refrigerated pie crust
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup crumbled blue cheese
- 1 garlic clove, minced
- 1/4 cup heavy whipping cream
- 1 large 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
- Press crust onto the bottom and up the side of an ungreased 9-in. fluted tart pan with removable bottom; trim edge. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
- In a large bowl, beat cream cheese, blue cheese and garlic until blended. Add 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.
- <b data-original-title="" title="">To use frozen tart:</b> 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.
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