Recipe: California Hors D'oeuvre Cheesecake (Savory Tofu Cheesecake)

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.