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1
Tart Dough: Mix flour and salt in large bowl.
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2
Add butter; toss to evenly coat.
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3
Stir in water.
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4
Mix with hands until well blended.
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5
Shape into 4 balls (or into 1 ball for trial recipe).
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6
(Do not overwork.)
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7
Cover; refrigerate 1 hour or until well chilled.
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8
Roll each ball of dough on lightly floured surface to 11-inch circle.
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9
Use to line 4 (9-inch) tart pans with removable bottoms (or to line 1 tart pan for trial recipe).
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10
Trim excess dough from edges of pans.
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11
Dock bottoms with fork.
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12
Bake in 350 degrees F standard oven 15 to 20 min.
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13
or until golden brown.
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14
Cool completely.
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15
Filling: Cook cream cheese and cream in saucepan on medium-low heat until cream cheese is melted and mixture is well blended, stirring frequently.
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16
Cool slightly.
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17
Cook bacon in large skillet just until bacon starts to turn crisp.
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18
Add onions; cook and stir until crisp-tender.
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19
Drain.
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20
Spoon into crusts; top with arugula.
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21
Whisk eggs, salt and pepper into cream cheese mixture; pour over arugula.
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22
Top with gorgonzola and pine nuts.
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23
Place 2 tart pans in each of 2 full-sheet pans (or in half-sheet pan for trial recipe).
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24
Bake in 350 degrees F standard oven 25 min.
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25
or just until fillings are set in centers and tops are golden brown.
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26
Cool completely.
