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1
Preheat oven to 400F.
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2
Place flour & rosemary in bowl, cut in butter or margarine until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape into a ball.
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5
Roll out pastry on lightly floured surface to 14-inch circle.
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6
Place into buttered 11-inch tart pan with removable bottom.
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7
Press on bottom and up sides of pan.
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8
Cut away excess pastry, prick all over with a fork.
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9
Bake for 16-18 minutes or until lightly browned.
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10
Remove from oven.
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11
Reduce heat to 350F.
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12
Place pecans on bottom of pastry shell.
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13
Place cream cheese in large mixing bowl.
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14
Beat at medium speed, scraping bowl, often until creamy.
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15
Add half-and-half and eggs; mix well.
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16
Stir in blue cheese.
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17
sun-dried tomatoes, green onions, Swiss cheese and Worcestershire sauce by hand.
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18
Pour mixture into hot, partially baked pastry shell.
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19
Bake for 30-35 minutes or until knife inserted near center comes out clean.
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20
To serve, cut into wedges, if using as an appetizer for large get-togethers slice the wedges a little smaller.
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21
Garnish each serving with edible flowers and chives, if desired.
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22
Serve warm, room temperature or cold.
