Blue Cheese Tart

Crust 2 cups all-purpose flour 1 teaspoon kosher salt 6 ounces cold butter 4 ounces heavy cream Filling 1 pound cream cheese (softened) 3 large eggs ? cup minced shallot 6 ounces domes-tic blue cheese, such as Hook?s 2 tablespoons of heavy creamFor the crust: Place flour, salt and butter in a food processor and pulse until the butter and flour start to come together. Add heavy cream and pulse briefly. Do not overmix!Take dough out of food processor, wrap and refrigerate for 30 minutes.Once the dough is cold roll out on a floured surface. Fold the dough in half and carefully drape over a 12-inch tart pan. Press dough gently into pan and refrigerate until ready to fill.Heat oven to 325 degrees.For the filling: Place the cream cheese in mixing bowl. Using the paddle attachment beat until light and creamy; make sure to scrape the sides of the bowl down. Add eggs one at a time, mixing well be-tween additions. Mix in shallots, blue cheese and heavy cream until well combined. Pour the cheese mixture into the tart crust and bake 30 minutes. Serve with salad of tender greens tossed with buttermilk dressing, garnish with red wine poached pears and spiced pecans.Serves 16.Chef Chad Kornetzke, The Ostoff Resort, Elkhart, Wis.