An indulgent, elegant, savory tart made with a flakey, homemade crust and a rich, cream cheese-based filling.
1 1/2 cupsall-purpose flour
5 to 6 Tbsp.cold water
- 1 pkg. (8 oz.)cream cheese, softened
- 1/4 cup (2 oz.)Better'n Eggs®
- 1/4 cupcream
- 1/3 cupcrumbled Gorgonzola or Bleu Cheese
- 2 slicesbacon, 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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