California Hors D'Oeuvre Cheesecake
1-1/2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 beaten egg
3 to 4 tablespoons cold water
1 (8-oz.) plus 1 (3-oz.) pkg. cream cheese, softened
1 cup chopped, drained tofu
1/3 cup mayonnaise or salad dressing
1 tablespoon chopped onion
2 teaspoon chopped shallots
2 to 3 teaspoon Dijon mustard
Cherry tomato halves, chopped parsley, sliced mushrooms, sliced green onion, chopped hard-cooked egg, sliced ripe olives
Preheat oven to 425 degrees F.
Stir together flour, cheese, and salt. Cut in butter until mixture is the size of peas. Stir in egg and water just until mixture is moistened. Shape into ball; cover and chill for 1 hour.
Roll out dough on floured surface to a 12-inch circle; fit into a 10-inch tart pan with a removable bottom. Prick bottom with fork. Trim edges to edge of pan.
Bake in a 425-degree oven for 12 to 15 minutes or till light golden brown. Cool.
Meanwhile, in a food processor bowl or blender container place cream cheese, Tofu, mayonnaise, onion, Shallots, and mustard. Cover and process till very smooth.
Turn mixture into cooled crust; cover and chill 2 hours or overnight.
Arrange garnishes in concentric rings on top of pie; cut pie into wedges to serve.