An indulgent, elegant, savory tart made with a flakey, homemade crust and a rich, cream cheese-based filling.


  • Crust Ingredients

  • 1/2 cup
  • 1 1/2 cups
    all-purpose flour
  • 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
  • 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"


  • 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.

  • 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.

  • 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.

  • Bake for 20 to 22 minutes or until filling is set. Cut into wedges; serve warm or cold. Store in refrigerator.

  • Tip: If pressed for time you can easily make this tart using a refrigerated pie crust.

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