By: Text: Jason Horn and Cooking Light Staff
Photo: Andrew Purcell
Here's a beautiful, sophisticated, not-too-sweet dessert that captures the flavors of a great cheese course. If you don't have a rectangular tart pan, you can easily make this in a 9-inch round tart pan. For the boldest blue cheese flavor, go for Maytag or Roquefort; for a subtler effect, try Gorgonzola Dolce.