Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2
cups shredded mozzarella cheese (6 oz)
1
package (8 oz) cream cheese, softened
1/2
cup finely crumbled feta cheese (2 oz)
1/2
cup grated Parmigiano-Reggiano cheese (2 oz)
3
eggs
1/4
cup chopped fresh parsley
2
tablespoons chopped fresh dill weed
1/2
teaspoon Italian seasoning
1/8
teaspoon ground black pepper
2
teaspoons Dijon mustard
1
tablespoon butter, melted
1
tablespoon Crisco® Pure Olive Oil
2
tablespoons sesame seed
1/4
cup apricot preserves
1/2
cup sour cream
Preparation
Heat oven to 375°F. Place cookie sheet in oven. Unroll 1 pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust in bottom and up side of pan; trim and discard excess crust.
In large bowl, stir together mozzarella, cream cheese, feta and Parmigiano-Reggiano until well mixed. Add eggs, parsley, dill, Italian seasoning, pepper and mustard; blend well. Spread in crust-lined pan. Top with second crust; trim and discard excess crust. In small bowl, stir together melted butter and olive oil. Brush top crust with butter mixture. Sprinkle with sesame seed.
Place tart on cookie sheet in oven. Bake 35 to 45 minutes or until golden brown. Cool 15 minutes.
Meanwhile, in small bowl, combine preserves and sour cream; blend well. Cut warm tart into wedges; top with apricot cream.
