CALIFORNIA HORS D'OEUVRE CHEESECAKE

Create your own unique design of vegetables on top of this appetizer pie. Make it ahead so you can spend time with your guests.

PASTRY:
1 1/2 cups all-purpose flour
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/2 cup chilled butter or margarine
1 beaten egg
3 to 4 Tbsp. cold water
FILLING:
1 (8-oz.) plus 1 (3-oz.) pkg. cream cheese, softened
1 cup chopped, drained Frieda's Tofu
1/3 cup mayonnaise or salad dressing
1 Tbsp. chopped onion
2 tsp. chopped Frieda's Shallots
2 to 3 tsp. Dijon mustard
TO SERVE:
Cherry tomato halves, chopped parsley, sliced mushrooms, sliced green onion, chopped hard-cooked egg, sliced ripe olives

Preheat oven to 425 degrees F.

FOR PASTRY:
Stir together flour, cheese, and salt. Cut in butter until mixture is the size of peas. Stir in egg and water just until mixture is moistened. Shape into ball; cover and chill for 1 hour.

Roll out dough on floured surface to a 12-inch circle; fit into a 10-inch tart pan with a removable bottom. Prick bottom with fork. Trim edges to edge of pan.

Bake in a 425-degree oven for 12 to 15 minutes or till light golden brown. Cool.

FILLING:
Meanwhile, in a food processor bowl or blender container place cream cheese, Tofu, mayonnaise, onion, Shallots, and mustard. Cover and process till very smooth.

Turn mixture into cooled crust; cover and chill 2 hours or overnight.

TO SERVE:
Arrange garnishes in concentric rings on top of pie; cut pie into wedges to serve.

Makes 12 servings
Source: Frieda's Inc.