Savory Cheesecake Tart Recipe
Ingredients
| Pastry | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| Cream cheese | 1 , softened (Filling) | |
| Blue cheese | 2 Tablespoon, crumbled (Filling) | |
| Whipping cream | 1/4 Cup (16 tbs) (Filling) | |
| 1 egg, slightly beaten | ||
| Rosemary leaves | 2 Teaspoon, chopped (Filling) | |
| Thyme leaves | 1 Teaspoon, chopped (Filling) | |
| Ice water | 5 Tablespoon (Filling) | |
| 1 /4 teaspoon coarsely ground pepper | ||
| Lemon peel | 1 Teaspoon, grated (Filling) | |
| Lemon juice | 1 Tablespoon (Filling) | |
| Ripe tomato | 1 Medium (Filling) | |
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped (Filling) | |
Directions
Heat oven to 375°.
In large bowl place flour; cut in butter, shortening and 2 tablespoons blue cheese until crumbly.
With fork mix in water just until moistened; form into ball.
On lightly floured surface roll out dough to 12-inch circle.
Place in 10-inch tart pan, pressing firmly against bottom and sides of pan; cut away excess pastry.
Prick with fork.
Bake for 17 to 22 minutes or until very lightly browned.
Meanwhile, in large mixer bowl combine cream cheese and 2 tablespoons blue cheese.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Continue beating, gradually adding whipping cream and egg, until blended (1 to 2 minutes).
Stir in 1 teaspoon rosemary and all remaining ingredients except tomato and walnuts.
Spread into baked pastry.
Arrange tomato slices on filling; sprinkle with walnuts and remaining rosemary.
Bake for 20 to 25 minutes or until filling is set.
Let stand 20 minutes; serve warm.
In large bowl place flour; cut in butter, shortening and 2 tablespoons blue cheese until crumbly.
With fork mix in water just until moistened; form into ball.
On lightly floured surface roll out dough to 12-inch circle.
Place in 10-inch tart pan, pressing firmly against bottom and sides of pan; cut away excess pastry.
Prick with fork.
Bake for 17 to 22 minutes or until very lightly browned.
Meanwhile, in large mixer bowl combine cream cheese and 2 tablespoons blue cheese.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Continue beating, gradually adding whipping cream and egg, until blended (1 to 2 minutes).
Stir in 1 teaspoon rosemary and all remaining ingredients except tomato and walnuts.
Spread into baked pastry.
Arrange tomato slices on filling; sprinkle with walnuts and remaining rosemary.
Bake for 20 to 25 minutes or until filling is set.
Let stand 20 minutes; serve warm.
Chef
