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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.
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