Blue Cheese Walnut Tart Recipe

5 1 2
Blue Cheese Walnut Tart Recipe
Blue Cheese Walnut Tart Recipe photo by Taste of Home
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Blue Cheese Walnut Tart Recipe

Read Reviews
5 1 2
Publisher Photo
“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, Smithtown, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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

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.
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.
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.
Originally published as Blue Cheese Walnut Tart in Simple & Delicious April/May 2011, p33

Nutritional Facts

1 slice: 197 calories, 16g fat (8g saturated fat), 51mg cholesterol, 208mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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
  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.
Originally published as Blue Cheese Walnut Tart in Simple & Delicious April/May 2011, p33

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SuzieBergman User ID: 6479301 116878
Reviewed Jan. 20, 2012

"easy, different and absolutely yummy!!"

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