Triple Cheesy Tart

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.

• Ready In: 1 hr 6 mins
• Serves: 12-14
• Yields: 1 tart

Ingredients

• Pastry Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup  cold butter or 1⁄2 cup  cold margarine
• 5 -6  tablespoons cold water
• 1  tablespoon  chopped fresh rosemary

• Filling Ingredients

• 1⁄2 cup pecan pieces, toasted
• 1 -2  teaspoon brown sugar or 1 -2  teaspoon  Splenda brown sugar blend
• 1⁄2 cup half-and-half
• 2  eggs
• 1⁄2 cup  crumbled blue cheese
• 1⁄3 cup sun-dried tomato, well-drained
• 1⁄4 cup  chopped scallion
• 2  ounces  shredded swiss cheese
• 1  teaspoon Worcestershire sauce
•  salt, to taste (optional)
•  fresh ground pepper, to taste (optional)
•  fresh chives, if desired
•  fresh edible flower, if desired

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.