REC - Blue Cheese Tart - RFC Cookbook page 1

rec.food.cooking - cookbook - page 1
Appetizers & Beverages

Blue Cheese Tart

A creamy, rich blue cheese filling is baked in a flaky pastry tart
shell and garnished with roasted red peppers, pine nuts and parsley.

Pastry:
1-1/2 cups (about 150 g) flour
1/2 cup (about 115 g) butter
5-6 tablespoons ice water

Filling:
8 ounces (225 g) cream cheese, softened
1/3 cup (about 40 g) crumbled blue cheese
1/4 cup (60 ml) whipping cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup (about 60 g) chopped roasted red peppers
3 tablespoons pine nuts
2 tablespoons chopped fresh parsley

Heat oven to 375F (190C). Place flour in lage bowl; cut in butter
until mixture resembles coarse crumbs. Mix in water with fork until
flour is just moistened. Shape into a ball. Roll out pastry on lightly
floured
surface into 12-inch (30-cm) circle.

Place in 9- or 10-inch (22- or 25-cm) tart pan with removable bottom
or pie pan; press firmly on bottom and up sides of pan. Cut away
excess pastry; prick all over with fork. Bake for 17 to 22 minutes or
until
very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 or 2
minutes). Continue beating, gradually adding whipping cream, egg and
ground pepper until blended (1 or 2 minutes). Spread into baked
pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20
minutes before serving. Cut into wedges. Cover; store refrigerated.

Serves 16

Soruce: Land O'Lakes - GAR Illinois, USA