Triple Cheesy Tart

1. 1

   Preheat oven to 400F.

2. 2

   Place flour & rosemary in bowl, cut in butter or margarine until mixture resembles coarse crumbs.

3. 3

   Stir in enough water with fork just until flour is moistened.

4. 4

   Shape into a ball.

5. 5

   Roll out pastry on lightly floured surface to 14-inch circle.

6. 6

   Place into buttered 11-inch tart pan with removable bottom.

7. 7

   Press on bottom and up sides of pan.

8. 8

   Cut away excess pastry, prick all over with a fork.

9. 9

   Bake for 16-18 minutes or until lightly browned.

10. 10

    Remove from oven.

11. 11

    Reduce heat to 350F.

12. 12

    Place pecans on bottom of pastry shell.

13. 13

    Place cream cheese in large mixing bowl.

14. 14

    Beat at medium speed, scraping bowl, often until creamy.

15. 15

    Add half-and-half and eggs; mix well.

16. 16

    Stir in blue cheese.

17. 17

    sun-dried tomatoes, green onions, Swiss cheese and Worcestershire sauce by hand.

18. 18

    Pour mixture into hot, partially baked pastry shell.

19. 19

    Bake for 30-35 minutes or until knife inserted near center comes out clean.

20. 20

    To serve, cut into wedges, if using as an appetizer for large get-togethers slice the wedges a little smaller.

21. 21

    Garnish each serving with edible flowers and chives, if desired.

22. 22

    Serve warm, room temperature or cold.

* Per serving · 4 servings · Values may vary.