1 refrigerated pie crust (from 15-ounce package), at room temperature
1 (8 ounce) package cream cheese, softened
¾ c crumbled Gorgonzola cheese, at room temperature
2 Tbsp milk
1 large egg, lightly beaten
1 c fresh or frozen cranberries, chopped, or 2/3 cup sweetened dried cranberries
3 Tbsp chopped green onions
2 Tbsp chopped pecans
1. Preheat oven to 450 degrees. Prepare piecrust as directed on package for 1-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess piecrust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees.
2. Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans.
3. Bake for 20 to 25 minutes, or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with additional green onions.
4. Store, covered, in refrigerator.
Makes 12 small appetizer servings.