Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup heavy whipping cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Heat oven to 375�F. Place flour in large bowl; cut in butter until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.

Yield: 16 servings

Nutrition Facts (1 serving) Calories: 180
Fat: 14 g
Cholesterol: 50 mg
Sodium: 150 mg
Carbohydrates: 10 g
Dietary Fiber: 1 g
Protein: 4 g