Recipe By : Bon Appetit Magazine, Dec 1991, p.12
Serving Size : 12 Preparation Time :0:00
Categories : Hors d'Oeuvres- Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 c Flour
6 tb Unsalted butter -- cut into bits
1 lg Egg
Filling:
1/2 c Sun-dried tomatoes in oil --
- 1 tb oil reserved
6 cl Garlic
2 ts Fresh oregano -- chopped
3 lg Eggs
16 oz Cream cheese -- cut into bits,
- room temperature
1 c Sour cream
1/2 c Green onions -- finely chopped
Salt -- to taste
Freshly ground pepper --
- to taste
Arugula or Boston lettuce
- leaves -- for garnish
Preheat oven to 350°F.
Crust:
Blend flour with butter in processor using on/off turns until mixture
resembles coarse meal. Add egg and blend just until dough begins to
clump together.
Press dough onto bottom of 9x13" baking dish. Dough will be thin.
Bake crust until light golden brown, about 10 minutes. Crust may
crack. Cool. Maintain oven temperature.
Filling:
Finely chop sun-dried tomatoes with 1 tb reserved oil, garlic cloves,
and oregano in processor. Blend in eggs. Add cream cheese and blend
until smooth. Add sour cream and blend until combined.
Transfer tomato filling to bowl. Mix in finely chopped green onions.
Season filling with salt and pepper.
Pour filling into crust. Bake until filling puffs and is light brown,
about 20 minutes. Cool to room temperature.
Line platter with arugula. Cut into squares. Arrange on platter and
serve at room temperature.
