Cranberry Gorgonzola Tart
Try this Cranberry Gorgonzola Tart recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons milk
- 1 large egg lightly beaten
- 2 tablespoons chopped pecans
- 2 tablespoons chopped green onions
- 1 premade pie crust package (i used trader joe's)
- 8 ounce package cream cheese softened
- 1/2 cup crumbled gorgonzola cheese room temperature
- 1 cup fresh cranberries chopped
- Carbohydrate 26.9156547208227 g
- Cholesterol 463.97580328 mg
- Fat 93.5601761755105 g
- Fiber 6.76174994673822 g
- Protein 22.5859262584688 g
- Saturated Fat 46.7184449716145 g
- Serving Size 1 1 recipe (442g)
- Sodium 812.66575320762 mg
- Sugar 20.1539047740845 g
- Trans Fat 12.553545148565 g
- Calories 1013 calories
Preheat oven to 425.Note this makes one 9" tart or five 5" tarts (I made smaller tarts)Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.In a medium combine cream cheese and gorgonzola cheese; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans.Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Store covered in refrigerator.
