Bleu cheese appetizer tart


1 1/2 c. flour
½ c. butter
5 to 6 T. ice water

1 pkg. (8-oz.) cream cheese, softened
1/3 c. crumbled bleu cheese
¼ c. heavy whipping cream
1 egg, slightly beaten
1/4 t. coarsely ground pepper
1/3 c. chopped roasted red peppers
3 T. lightly toasted pine nuts or your favorite chopped nuts
2 T. chopped fresh parsley

Heat oven to 375* F. Place flour in large bowl; cut in butter until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and bleu cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.