Extreme Cheese Tart with Apricot Cream

It's the cheesiest! Create a savory, double-crust, creamy cheese appetizer and serve with a tangy apricot sour cream sauce.

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Servings 12

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( 6 ) Ratings

6 Ratings

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696ee004-5ab5-421b-8a31-23e16b828e52

Bake-Off® Contest 45, 2012

Roland Portillo

Cambria, California

ingredients 16
Prep Time 25 min
Total Time 1 hr 20 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1 1/2: cups shredded mozzarella cheese (6 oz)

1: package (8 oz) cream cheese, softened

1/2: cup finely crumbled feta cheese (2 oz)

1/2: cup grated Parmigiano-Reggiano cheese (2 oz)

3: LAND O LAKES® Eggs

1/4: cup chopped fresh parsley

2: tablespoons chopped fresh dill weed

1/2: teaspoon McCormick® Italian Seasoning

1/8: teaspoon McCormick® Ground Black Pepper

2: teaspoons Dijon mustard

1: tablespoon LAND O LAKES® Butter, melted

1: tablespoon Crisco® Pure Olive Oil

2: tablespoons McCormick® Sesame Seed

1/4: cup Smucker’s® Apricot Preserves

1/2: cup sour cream

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Directions

1 Heat oven to 375°F. Place cookie sheet in oven. Unroll 1 pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust in bottom and up side of pan; trim and discard excess crust.
2 In large bowl, stir together mozzarella, cream cheese, feta and Parmigiano-Reggiano until well mixed. Add eggs, parsley, dill, Italian seasoning, pepper and mustard; blend well. Spread in crust-lined pan. Top with second crust; trim and discard excess crust. In small bowl, stir together melted butter and olive oil. Brush top crust with butter mixture. Sprinkle with sesame seed.
3 Place tart on cookie sheet in oven. Bake 35 to 45 minutes or until golden brown. Cool 15 minutes.
4 Meanwhile, in small bowl, combine preserves and sour cream; blend well. Cut warm tart into wedges; top with apricot cream.