A delightful savory tart combining the creamy texture of Havarti cheese with the tangy flavor of sun-dried tomatoes, perfect for any occasion.
Preheat your oven to 375°F.
Preheating ensures even baking from the start.
Combine the crushed crackers and melted butter in a mixing bowl until the mixture resembles wet sand.
Ensure the butter is evenly distributed for a cohesive crust.
Press the cracker mixture into the bottom of a greased springform pan to form an even layer.
Use the back of a spoon to press the crust firmly.
Bake the crust in the preheated oven for 10 minutes, then reduce the oven temperature to 325°F.
Baking the crust first helps it hold up under the filling.
In a mixing bowl, beat the cream cheese until smooth, then mix in the eggs, heavy cream, and shredded Havarti cheese.
Ensure the mixture is smooth for a creamy texture.
Stir in the chopped sun-dried tomatoes and sliced green onions into the filling mixture.
Distribute the vegetables evenly for consistent flavor.
Pour the filling over the baked crust, spreading it evenly.
Tap the pan gently to remove air bubbles.
Bake the tart in the oven at 325°F for 45-50 minutes, or until the center is set.
Check for doneness by gently shaking the pan; the center should not jiggle.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving.
Chilling helps the tart set for cleaner slices.
Slice and serve the tart, garnished with additional green onions if desired.
Use a sharp knife for clean slices.
