Instructions: To make the pastry dough, put the flour, cream cheese and salt in the work bowl of a food processor and pulse until the mixture has a sandy consistency. Add about 3 tablespoons of the water and continue pulsing the food processor until the dough forms a ball when squeezed in your hand. Add more water by the teaspoon as necessary. (Note: do not overwork the dough or it will be tough; use short, quick pulses of the machine.) Turn the dough out onto the work surface and form into a ball.

Alternatively, cut the cream cheese into the flour with a pastry cutter, add the salt and sprinkle with water, stirring in just enough to form a ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 400 degrees.

When the dough is well chilled, unwrap it and put it on a lightly floured work surface. Roll out the dough to a roughly 12-inch circle and use it to line a 9-inch pie or tart pan. Trim the edges with kitchen scissors or a small knife and prick the bottom with a fork. Using your fingers or a pastry crimper, pinch the dough around the edge to form a decorative trim.

Cut a piece of foil about 20 inches long and loosely crinkle it to fit in the pastry shell. Alternatively, line the pastry shell with beans or pie weights. Bake the shell until set and beginning to brown, about 15 minutes.

Take the pie shell from the oven and lower the oven temperature to 375 degrees. Scatter the goat cheese over the bottom and arrange the shrimp over the cheese. Sprinkle the chives and sun-dried tomatoes, if using, over the shrimp.

In a small bowl, combine the eggs, milk, salt and pepper. Whisk to thoroughly mix, then pour evenly over the shrimp filling. Bake until the filling is set, 25 to 30 minutes. (To test, insert the tip of a knife into the filling; it will come out clean when the filling is cooked.)

Let sit for at least 5 minutes before serving. Serve warm or at room temperature.

This recipe yields 6 to 8 servings.

Comments: Cream cheese pastry dough may sound rich and indulgent, but it has less fat and calories than similar doughs made with butter and shortening, although it doesnt have the flakiness of butter doughs. This savory tart makes a good first course or lunch dish, served with a green salad.

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