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Extreme Cheese Tart with Apricot Cream

(6)
  2 reviews
  • 25 min prep time
  • 1 hr 20 min total time
  • 16 ingredients
  • 12 servings
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It's the cheesiest! Create a savory, double-crust, creamy cheese appetizer and serve with a tangy apricot sour cream sauce.

Bake-Off® Contest 45, 2012
Roland Portillo
Cambria, California

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
eggs
1/4
cup chopped fresh parsley
2
tablespoons chopped fresh dill weed
1/2
teaspoon Italian seasoning
1/8
teaspoon ground black pepper
2
teaspoons Dijon mustard
1
tablespoon butter, melted
1
tablespoon Crisco® Pure Olive Oil
2
tablespoons sesame seed
1/4
cup apricot preserves
1/2
cup sour cream

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
13g
63%
Trans Fat
0g
0%
Cholesterol
100mg
34%
Sodium
510mg
21%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
10g
10%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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