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Blue Cheese Walnut Tart

 Blue Cheese Walnut Tart
“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
12 ServingsPrep: 30 min. Bake: 15 min.


  • 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


  • 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°

2 of 2

Blue Cheese Walnut Tart (continued)

Directions (continued)

  • for 30-35 minutes or until center is set. Yield: 12 servings.
Nutritional Facts: 1 slice equals 197 calories, 16 g fat (8 g saturated fat), 51 mg cholesterol, 208 mg sodium, 10 g carbohydrate, trace fiber, 4 g protein.