Blueberry Tart Gorgonzola Appetizer
1 refrigerated pie crust (15-oz package), room temperature (or use our favorite recipe for pie crust)
8 oz package cream cheese, softened
1 / 2 cup crumbled gorgonzola or other blue cheese, room temperature
2 tablespoons milk
1 large egg, lightly beaten
1 cup fresh or frozen blueberries choppy
2 tablespoons chopped green onion
2 tablespoons chopped pecans
Preheat oven to 450 ° F (230 ° C).
Prepare pie crust as directed on package for one crust baked shell with a 9-inch pan with removable bottom cake. Trim top crust even with top of the mold. Bake 9-11 minutes or until golden brown. Let cool 10 minutes. Reduce oven temperature to 375 ° F (190 ° C).
Mix cream cheese and gorgonzola cheese in a medium bowl, beat with electric mixer on medium speed until well blended. Whisk milk and eggs and mix well. Gently stir in cranberries and green onions. Spread the mixture into the baked pie crust, sprinkle with pecans.
Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with additional green onions. Cover and refrigerate.