Blue Cheese Walnut Tart
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 12 servings.
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
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1 sheet refrigerated pie crust
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1 package (8 ounces) cream cheese, softened
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1/3 cup crumbled blue cheese
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1 garlic clove, minced
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1/4 cup heavy whipping cream
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1 large egg
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1/4 teaspoon cayenne pepper
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1/4 teaspoon coarsely ground pepper
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1/3 cup chopped roasted sweet red peppers
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3 tablespoons chopped walnuts, toasted
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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.
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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.
Nutrition Facts
1 piece: 197 calories, 16g fat (8g saturated fat), 51mg cholesterol, 208mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 4g protein.
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