An indulgent, elegant, savory tart made with a flakey, homemade crust and a rich, cream cheese-based filling.
Ingredients
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Crust Ingredients
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1/2 cupbutter
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1 1/2 cupsall-purpose flour
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5 to 6 Tbsp.cold water
Filling Ingredients
- 1 pkg. (8 oz.)
cream cheese, softened- 1/4 cup (2 oz.)
Better'n Eggs®- 1/4 cup
cream- 1/3 cup
crumbled Gorgonzola or Bleu Cheese- 2 slices
bacon, cooked, chopped- 2 Tbsp.
chopped roasted red pepper- 2 Tbsp.
finely chopped walnuts- 1 Tbsp.
finely chopped fresh basil"Instructions
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Heat oven to 375°F. In medium bowl cut butter into flour with pastry blender or fork until mixture resembles coarse crumbles. Add cold water, 1 tablespoon at a time, just until dough is moistened. Shape into a ball. On a lightly floured surface, roll dough into 12-inch circle.
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Press into an ungreased 10-inch tart pan with removable bottom; cut away excess dough on edges. Prick bottom and sides with fork. Bake for 15 to 17 minutes or until very lightly browned.
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In medium bowl beat together cream cheese, Better'n Eggs and cream until smooth. Stir in Gorgonzola, bacon and roasted red peppers. Spread into baked crust. Sprinkle with walnuts and basil.
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Bake for 20 to 22 minutes or until filling is set. Cut into wedges; serve warm or cold. Store in refrigerator.
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Tip: If pressed for time you can easily make this tart using a refrigerated pie crust.
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