This tart is a real crowd-pleaser, full of interesting flavors and texture. Make it as one large tart or as tartlets. For authentic Irish flavor, use Cashel Blue, Ireland’s first farmhouse blue, but you can substitute Roquefort or Stilton. The recipe is adapted and the image is used with permission from Ocean Spray Cranberries Inc.
Serves 8
- 1 refrigerated pie crust, at room temperature
- 1 (8 oz.) package cream cheese, at room temperature
- 1/2 cup crumbled blue cheese, at room temperature
- 2 tbsp. milk
- 1 large egg, beaten
- 3/4 cup sweetened dried cranberries
- 2 tbsp. chopped chives
- 2 tbsp. chopped pecans
1. Preheat the oven to 450° F. Slowly unroll the pie crust and place in an ungreased 9 in. tart pan with removable bottom. Press firmly against the side and bottom. Fold excess crust under and press together to form thick crust edge; flute the edges. Prick bottom and side with fork and bake 9–11 minutes, or until lightly browned. Cool ten minutes; reduce oven temperature to 375° F.
2. Beat the cream cheese and blue cheese with an electric mixer on medium speed until blended. Beat in milk and egg until smooth. Stir in the cranberries and chives. Spread mixture into the prepared shell and sprinkle with pecans.
3. Bake for 20–25 minutes, or until the filling is set. Let stand 30 minutes before serving. Can be made one day ahead; cover and refrigerate. To serve, cut into wedges.
Credit: This recipe is by Margaret M. Johnson, the author of 10 cookbooks, most recently “Christmas Flavors of Ireland” available on amazon.com. To order a signed copy, email Margaret at irish1cook@aol.com.
