Total Time
1hr 6mins
Prep 20 mins
Cook 46 mins

Three or four cheeses provide a creamy almost cheesecake-like base, pecans add a crunch and the vegetables give color and extra flavor to this festive appetizer. This originally was found on Land O' Lakes web site but it has been tweaked a bit. It really is good! Tart can be prepared a day ahead and can be served right from the oven or completely chilled.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Place flour & rosemary in bowl, cut in butter or margarine until mixture resembles coarse crumbs.
  3. Stir in enough water with fork just until flour is moistened.
  4. Shape into a ball.
  5. Roll out pastry on lightly floured surface to 14-inch circle.
  6. Place into buttered 11-inch tart pan with removable bottom.
  7. Press on bottom and up sides of pan.
  8. Cut away excess pastry, prick all over with a fork.
  9. Bake for 16-18 minutes or until lightly browned.
  10. Remove from oven.
  11. Reduce heat to 350°F.
  12. Place pecans on bottom of pastry shell.
  13. Place cream cheese in large mixing bowl.
  14. Beat at medium speed, scraping bowl, often until creamy.
  15. Add half-and-half and eggs; mix well.
  16. Stir in blue cheese. sun-dried tomatoes, green onions, Swiss cheese and Worcestershire sauce by hand.
  17. Pour mixture into hot, partially baked pastry shell.
  18. Bake for 30-35 minutes or until knife inserted near center comes out clean.
  19. To serve, cut into wedges, if using as an appetizer for large get-togethers slice the wedges a little smaller.
  20. Garnish each serving with edible flowers and chives, if desired.
  21. Serve warm, room temperature or cold.

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