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 coarsley 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 crea, 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