Extreme Cheese Tart with Apricot Cream

(6)
  2 reviews
  • 25 min prep time
  • 1 hr 20 min total time
  • 16 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 Place tart on cookie sheet in oven. Bake 35 to 45 minutes or until golden brown. Cool 15 minutes.
  4. 4 Meanwhile, in small bowl, combine preserves and sour cream; blend well. Cut warm tart into wedges; top with apricot cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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