Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 1 package (8 ounces) cream cheese, softened

  3. 1/3 cup crumbled blue cheese

  4. 1 garlic clove, minced

  5. 1/4 cup heavy whipping cream

  6. 1 egg

  7. 1/4 teaspoon cayenne pepper

  8. 1/4 teaspoon coarsely ground pepper

  9. 1/3 cup chopped roasted sweet red peppers

  10. 3 tablespoons chopped walnuts, toasted

  11. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. 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° for 30-35 minutes or until center is set. Yield: 12 servings.


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