Sunday, May 23, 2010

Roasted Grape Tomato and Artichoke Tart Share Tags: entree As with quiche, tarts can be a very versatile and easy way to use leftover vegetables, and for this recipe...Philadelphia Cream Cheese. The cream cheese offers a balance to the brine of the marinated artichokes and the sweetness of the roasted tomatoes. Because of this cream cheese filling, any combination of fresh herbs and vegetables could be used in this tart recipe. Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 6 1 9" Ready Made Pie Crust
1 cup(s) of Roasted Grape Tomatoes
6 ounce(s) of Marinated Artichoke Hearts
12 ounce(s) of Onion & Chive Philadelphia Cream Cheese
2 Beaten Eggs
4 tbsp. of Flour
1/2 tsp. of Salt
1/2 tsp. of Black Pepper
1 tsp. of Dill Weed
3 tbsp. of Chopped, Fresh Basil
Steps
Mix eggs, softened cream cheese and flour in a bowl.
Add roasted garlic, salt, pepper and dill weed.
Set aside bowl with cream cheese mixture.
Roll out pie crust to fit 10" tart pan. Use rolling pin to trim edges by rolling across top of tart pan.
Pour cream cheese mixture into pie crust.
Sprinkle roasted tomatoes and chopped artichoke hearts on top of cheese mixture.
Top with chopped basil and shredded cheese.
Bake in 375 degree oven for 40 minutes, or until top is golden brown.