Review of last recipe - I used summer squash and zucchini and really liked the outcome. With the cheese and just the little bit of meat, it was delicious and nutritious.

TODAY'S RECIPE - BLUE CHEESE TART

1/2 package piecrust mix (I will be buying the ready made Pillsbury product)
2 pkg (3 oz each) cream cheese
4 oz blue cheese
2 tbsp butter, softened
1/4 c heavy cream
3 eggs (use brown ones, as the safety of the white ones have been questionable lately)
1/8 tsp cayenne pepper
1/4 tsp salt
1/8 tsp pepper
1 tsp chopped chives

Prepare the piecrust mix following label directions for a single crust. Roll out to a 12" round to fit into a 9" fluted tart pan with a removeable bottom, or a 9" pie plate.

Preheat oven to 375 degrees.

Beat cream cheese in a bowl with an electric mixer until softened. Crumble in blue cheese; beat until blended. Add butter, heavy cream, eggs, cayenne, salt and pepper and beat until light and smooth. Stir in chives. Pour into prepared pastry lined pan.

Bake for 45 minutes or until tart is puffy and brown. Cool 5 minutes on wire rack. Loosen and remove side of pan. Garnish with additional chopped chives, and serve in wedges with fresh fruits, if desired.