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Savory Cheesecake Tart

Russ Myers


Serve this appetizer cheesecake tart warm with crackers and fresh fruit.
Recipe / Photo Adapted from Land o Lakes

★★★★★ 2 votes
30 Min
50 Min



1 1/2 c
all purpose flour
1/4 c
butter (or margarine)
2 Tbsp
2 Tbsp
crumbled blue cheese
4 / 5 Tbsp
ice water


8 oz
package cream cheese, softened
2 Tbsp
crumbled blue cheese
1/4 c
whipping cream
egg, slightly beaten
2 tsp
chopped fresh rosemary leaves*
1 tsp
chopped fresh thyme leaves**
1/4 tsp
coarsely ground pepper
1 tsp
grated lemon peel
1 Tbsp
lemon juice
1 medium
ripe tomato, cut into 6 (1/4 inch) slices
1/2 c
coarsely chopped walnuts

How to Make Savory Cheesecake Tart


  • 1Heat oven to 375 F. In a large bowl place flour; cut in butter, shortening and 2 tablespoons blue cheese until crumbly. With fork mix in water just until moistened; form into a ball.
  • 2On lightly floured surface roll out dough into a 12 inch circle. Place in a 10 inch tart pan, pressing firmly against bottom and sidesof pan; cut away excess pastry. Prick with fork. Bake for 17 to 22 minutes or until very lightly browned.
  • 3Meanwhile, in a large mixer bowl combine cream cheese and 2 tablespoons blue cheese. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). continue beating, gradually adding whipping cream and egg, until blended (1 to 2 minutes)
  • 4Stir in 1 Teaspoon rosemary and all remaining ingredients EXCEPT tomato and walnuts. Spread into baked pastry .
  • 5Arrange tomato slices on filling; sprinkle with walnuts and remaining rosemary.
    Bake for 20 to 25 minutes or until filling is set.
    Let stand 20 minutes: serve warm.
  • 6TIPS:
    * 1/2 teaspoon dried rosemary leaves, crushed, can be substituted for 2 teaspoon chopped fresh rosemary leaves.
    ** 1/2 teaspoon dried thyme leaves can be substituted for 1 tespoon chopped fresh thyme leaves

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About Savory Cheesecake Tart

Main Ingredient: Dairy
Regional Style: American