Blue Cheesecake Tart
INGREDIENTS
- Prepared pastry for 9-inch pie crust
- 2 cups (15 oz.) Sargento® Light Ricotta Cheese
- 1/2 cup half-and-half
- 1/2 tsp. salt
- 2 eggs
- 1 pkg. (4 oz.) Sargento® Crumbled Blue Cheese, divided
- 2 Tbsp. chopped chives or chopped fresh tarragon leaves
DIRECTIONS
- 1
Fit pastry into 10-inch tart pan with removable bottom. Trim edges at rim. Pierce bottom and sides of crust with fork. Bake in preheated 400°F oven 7 minutes or until golden brown. Reduce oven temperature to 350°F.
- 2
Combine Ricotta cheese, half-and-half and salt in bowl of electric mixer; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve 2 Tbsp. Blue cheese for garnish. Blend in remaining Blue cheese and chives; pour into partially-baked crust. Bake 40 minutes or until center is just set. Cool. Remove tart rim; garnish with fresh chives or tarragon sprigs. Serve in thin wedges warm or at room temperature.
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See Nutrition Facts
Serves: 10
Amount Per Serving
Calories 109
Total Fat 7.1g
Saturated Fat 4.2g
Trans Fat 1.5g
Polyunsaturated Fat 0.3g
Cholesterol 60mg
Sodium 300mg
Carbohydrates 4g
Protein 7g
Dietary Fiber 0g
Vitamin A 31%
Vitamin C 0%
Calcium 128%
Iron 0%
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