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Bacon and Blue Cheese Tart

We are somewhat confused by the title of this recipe, as there is no bacon called for, but there is ham and it is delicious.  Surrounded by layers of filo pastry and filled with cheese, green onions, and arugula, this tart makes a lovely meal when served with a simply dressed salad. Also wonderful served cold, this would be a fabulous picnic entrée. Omit the ham for a veggie option, or, as suggested by the title — use bacon!

Bacon and Blue Cheese Tart

6 large sheets of filo pastry or 10 sheets of small
1 tbs. olive oil
8 oz. chopped ham (1½ cups)
1 bunch green onions, sliced
2 eggs, lightly beaten
8 oz. soft cheese, at room temperature (we used Boursin)
2 large handfuls arugula
2 oz. blue cheese, crumbled
2 tbs. pine nuts

Heat the oven to 350°F. Brush each filo sheet with a little olive oil* and layer into an 8″ springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, green onions, eggs, soft cheese, and arugula, then spread in the pastry. Sprinkle with blue cheese and pine nuts. Bake for 30 minutes until just set. Cool slightly, then serve.

* Filo pastry dries out quickly, so while you are layering up the tin, keep the unused sheets covered with a damp tea towel.

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