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Bake-Off® Contest 45, 2012
Cambria, California

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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  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 16
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
510mg
510%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
25%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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