Ingredients
1 sheet refrigerated pie crust1 package (8 ounces) cream cheese, softened1/3 cup crumbled blue cheese1 garlic clove, minced1/4 cup heavy whipping cream1 large egg1/4 teaspoon cayenne pepper1/4 teaspoon coarsely ground pepper1/3 cup chopped roasted sweet red peppers3 tablespoons chopped walnuts, toasted2 tablespoons minced fresh parsley
Preparation
Press crust onto the bottom and up the side of an ungreased 9-in. fluted tart pan with removable bottom; trim edge. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese, blue cheese and garlic until blended. Add cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set.
To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.
