Savory Cheesecake Tart
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cream cheese package||8 Ounce, softened|
|Crumbled blue cheese||2 Tablespoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Chopped fresh rosemary||2 Teaspoon|
|Chopped fresh thyme leaves||1 Teaspoon|
|Ice water||5 Tablespoon|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Ripe tomato||1 Medium, cut into 6 1/4-inch slices|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
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.