Chicken & Rice Tart

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 3 to 4 tablespoons cold water
• 1/2 cup Land O Lakes Heavy Whipping Cream
• 4 Land O Lakes Eggs
• 1 cup cubed cooked chicken
• 1 medium (3/4 cup) red bell pepper, cut into 1/4-inch pieces
• 4 (1/2 cup) green onions, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8.8-ounce) envelope ready-to-eat long grain & wild rice mix
• 1 (4-ounce) slice Land O Lakes Swiss Cheese, shredded

1. Heat oven to 400F.
2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Mix in enough water with fork until flour is just moistened.
4. Shape pastry into a ball; flatten slightly.
5. Roll out pastry on lightly floured surface into 12-inch circle.
6. Place into ungreased 10-inch tart pan with removable bottom.
7. Press firmly onto bottom and up sides of pan; trim excess.
8. Prick bottom and sides with fork.
9. Bake 22-25 minutes or until lightly browned.
10. Reduce oven temperature to 375F.
11. Whisk whipping cream and eggs together in bowl until well mixed.
12. Add all remaining filling ingredients except 1/2 cup cheese; mix well.
13. Spoon into partially baked pastry crust.
14. Sprinkle with reserved cheese.
15. Bake 30-35 minutes or until top is lightly browned and knife inserted in center comes out clean.
16. Let stand 10 minutes before serving.

flour, salt, cold, cold water, cream, o lakes eggs, chicken, red bell pepper, green onions, salt, pepper, wild rice, swiss cheese

Taken from www.landolakes.com/recipe/1697/chicken-rice-tart (may not work)