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Ingredientes
- 1 1/2 c. all-purpose flour
- 1/2 c. creamy butter
- 5 x to 6tablespoons ice water
- 1 x (8-ounce.) package cream cheese
- 1/3 c. crumbled blue cheese
- 1/4 c. whipping cream
- 1 x egg
- 1/4 tsp coarsley grnd pepper
- 1/3 c. minced roasted red peppers
- 3 Tbsp. pine nuts or possibly your favorite minced nuts
- 2 Tbsp. minced fresh parsley
Direcciones
- A creamy rich blue cheese filling is baked in a flaky pastry tart and topped with roasted red peppers, pine nuts and parsley.
- Heat oven to 375. Place flour in large bowl; cut in butter till crumbly.
- Fold in water with fork till flour is just moistened. Shape into a ball.
- Roll out pastry on lightly floured surface into 12-inch circle. Place in 9 or possibly 10-inch tart pan with removable bottom or possibly 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 min or possibly till very lightly browned. Meanwhile, combine cream cheese and blue cheese in large mixer bowl. Beat at medium speed, scraping bowl often, till creamy (1 to 2 min). Continue beating, gradually adding whipping cream, egg and grnd pepper till blended (1 to 2 min). Spread into baked pastry shell. Sprinkle with roasted red pepper, pine nuts and parsley. Bake for 20 to 25 min or possibly till filling is set. Let stand 20 min before serving. Cut into wedges. Cover; store refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 228 | |
| Calories from Fat 156 | 68% |
| Total Fat 17.78g | 22% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 174mg | 7% |
| Potassium 80mg | 2% |
| Total Carbs 13.29g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.85g | 1% |
| Protein 4.4g | 7% |
